Stir the mixed fruit, raisins, currants, dates, cherries, candied peel, orange juice and zest together in a bowl, cover and soak at least 2 to 4 hours, or overnight, until the fruit is plump.

Heat the oven to 320°F (160°C), then grease a 9 x 5 inch (23 x 13 cm) loaf pan and line it with parchment.

Beat the butter and brown sugar 3 to 4 minutes, until pale and fluffy.

Beat in the eggs one at a time, then the vanilla, until smooth.

Whisk 1 3/4 cups (225 g) flour with the baking powder, cinnamon, nutmeg, ginger and salt, then fold it into the butter mixture until just combined, adding the milk only if the batter is too stiff to fold.

Drain the fruit well, toss it with the remaining 1 tbsp flour and fold it into the batter with the nuts, if using.

Scrape the batter into the pan, smooth the top and bake 70 to 90 minutes, until a skewer in the center comes out clean or with a few moist crumbs.

Cool in the pan 15 to 20 minutes, then lift the cake onto a wire rack.

Warm the jam or honey for 20 seconds, brush it over the top while the cake is still warm, then cool completely before slicing.