Gather all ingredients.

Combine candied cherries, citrus peel, and almonds in a medium bowl. Add raisins, currants, and dates; pour in brandy and stir to combine. Cover and let sit for 2 hours or overnight.

When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease a deep 8-inch fruitcake pan, line it with parchment paper, and grease again.

Dredge brandy-soaked fruit with 1/2 cup flour.

Whisk together remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt in a medium bowl.

Stir molasses and apple juice together in a separate bowl until combined.

Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs.

Add flour mixture in 4 batches, alternating with molasses mixture.

Fold in floured fruit, then turn batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 3 to 3 1/2 hours.

Remove cake from the pan, and lift off the parchment paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container in a cool, dry place for up to 2 months, or in the refrigerator for longer.