Combine candied fruit, raisins, cranberries, apricots, and chosen liquid in a bowl. Stir, cover, and soak at room temperature for at least 4 hours, or overnight, stirring occasionally.

Preheat oven to 300°F (150°C). Grease and flour a 9-inch tube pan or 10-cup Bundt pan.

In a large bowl, beat softened butter and brown sugar until light and fluffy. Beat in eggs one at a time, mixing well after each addition, scraping the bowl as needed.

In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add dry ingredients to the butter mixture, alternating with molasses and milk, starting and ending with dry ingredients. Mix on low speed until just combined, being careful not to overmix.

Gently fold in the soaked fruit (including any liquid) and chopped nuts, if desired, ensuring even distribution.

Pour batter into the prepared pan and smooth the top. Bake for 1 hour 45 minutes to 2 hours, or until a wooden skewer inserted into the center comes out clean. Let the fruitcake cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely.

Once cool, if using, poke several holes with a skewer and brush or spoon extra brandy, rum, or orange juice evenly over the entire cake. For best results, wrap the cooled and "fed" fruitcake tightly in plastic wrap, then foil, and store in an airtight container in a cool, dark place for at least a few days, or up to several weeks, feeding periodically if desired.