Prep the fruit: In a small saucepan, warm 1/2 cup dark rum or apple juice. Add 1 1/2 to 2 cups mixed dried fruit and 1/4 cup candied citrus peel. Remove from heat and let it soak at least 30 minutes, or up to overnight. Drain, reserving a tablespoon or two of liquid.

Heat the oven: Preheat to 325°F (160°C). Grease and line a 9x5-inch loaf pan or a small bundt pan with parchment on the bottom.

Mix the dry ingredients: In a bowl, whisk 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 1/2 teaspoons cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg. Set aside.

Cream the butter and sugars: In a large bowl, beat 1/2 cup unsalted butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until light and fluffy, about 3 minutes.

Add eggs and flavor: Beat in 2 large eggs, one at a time. Mix in 1 teaspoon vanilla and the zest of 1 orange. Scrape the bowl well.

Combine wet and dry: Add the dry ingredients in two additions, alternating with 3/4 cup buttermilk. Mix on low just until combined. If the batter looks very thick, add the reserved fruit soaking liquid, a teaspoon at a time.

Fold in fruit and nuts: Toss the soaked fruit and 1/2 to 3/4 cup chopped nuts with 1 tablespoon flour, then fold gently into the batter. The flour helps prevent sinking.

Pan and bake: Spoon into the prepared pan and smooth the top. Bake 55 to 70 minutes for a loaf (40 to 55 for a small bundt), until a toothpick comes out mostly clean with a few moist crumbs. If browning too fast, tent loosely with foil.

Cool patiently: Cool in the pan 15 minutes, then turn onto a rack. Let it cool completely. For best flavor, wrap tightly and rest 12 to 24 hours before slicing.

Finish and serve: Dust with powdered sugar before serving if you like. Slice with a sharp serrated knife into modest slices.