Soak the fruit: Place the chopped dried fruit and apple juice or brandy in a microwave-safe bowl. Microwave for 1.5 minutes until hot, then stir, cover, and let soak for 1 hour.

Preheat your oven to 160°C (320°F) or 140°C for fan-assisted baking. Grease and line an 8–9 inch round cake pan.

In a large mixing bowl, cream together the softened unsalted butter and dark brown sugar until smooth. Incorporate the vegetable oil and molasses.

Add the salt, allspice, cinnamon, and nutmeg. Beat in the eggs one at a time.

Gently fold in the all-purpose flour and baking powder, then add the soaked fruit and walnuts.

Pour the batter into your prepared pan, cover with foil, and bake for 2.5 hours. Check for doneness.

Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack.