Prepare the Fruits:

1. Soak the Fruits: Combine the dried cranberries, raisins, apricots, and candied orange peel in a bowl. Pour the orange juice over the fruits and stir. Cover and let soak for at least 4 hours or overnight.

Make the Batter:

2. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and line a 9-inch round cake pan or loaf pan with parchment paper.
3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
4. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
5. Add Eggs and Flavorings: Beat in the eggs, one at a time, followed by the molasses and vanilla extract.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in Fruits and Nuts: Drain the soaked fruits and gently fold them into the batter, along with the chopped nuts.

Bake the Cake:

8. Fill the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
9. Bake: Bake for 2 hours or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil during the last 30 minutes.

Cool and Glaze:

10. Cool the Cake: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
11. Add Glaze (Optional): Brush the top of the cooled cake with the warmed apricot jam and orange juice mixture for added shine and flavor.