1. Combine raisins, cranberries, dates, and candied ginger in a bowl. Cover with orange juice or brandy and soak for several hours or overnight.

2. In a large bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, beating well after each.

3. Stir in vanilla, orange zest, and lemon zest. In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt.

4. Gradually mix dry ingredients into wet ingredients.

5. Drain soaked fruits and fold into the batter with chopped nuts. Add milk or juice if the batter is too thick.

6. Pour batter into a greased and lined loaf or bundt pan.

7. Bake at 300°F (150°C) for 1.5 to 2 hours, or until a toothpick inserted comes out clean.

8. Let cake cool in the pan before removing. Wrap tightly and store in fridge for up to two weeks or freeze for later.