Preheat your oven to 150°C (300°F). Grease your loaf pan with butter and line it with parchment paper for easy removal.
Chop the dried fruits into small pieces and soak them in bourbon or orange juice for about an hour. The fruits should swell and become plump, releasing a sweet aroma.
In a large mixing bowl, cream the softened butter and brown sugar together using a whisk or spatula until the mixture is light and fluffy, about 3 minutes. It should turn a pale, creamy color and feel airy to the touch.
One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. The mixture will become smooth and slightly glossy.
Sift the flour, cinnamon, and nutmeg into the wet mixture to ensure even distribution of spices. Gently fold the dry ingredients into the wet using a spatula until just combined, avoiding overmixing.
Add the soaked dried fruits along with any remaining soaking liquid into the batter. Carefully fold them in, distributing the fruits evenly throughout the mixture.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. The batter should be thick but spreadable, with a rich, speckled appearance from the fruits and spices.
Bake the cake in the preheated oven for about 1 hour and 15 minutes. The top should turn a deep golden brown and feel firm to the touch. Insert a skewer into the center; it should come out clean when the cake is done.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely. Wrap it in foil and let sit overnight for the flavors to meld and develop.
Once cooled and rested, slice the fruitcake into thick pieces. The slices should be dense, chewy, and filled with vibrant fruit bits, ready to enjoy with a cup of tea or coffee.
