In a large saucepan, combine butter, brown sugar, dried fruits, chopped dates (if using firm ones see note 2), orange zest, orange juice, and molasses. Gently heat the mixture over medium flame until it reaches a simmer. Let it bubble lightly for a few more minutes.

Once finished, transfer the mixture to a wide, shallow dish to cool down. For faster cooling, place the dish in the freezer for about 45 minutes. The mixture should thicken and reach room temperature before proceeding to the next step.

Preheat your oven to 140°C (285°F) with the fan function activated (refer to note 3 if your oven lacks a fan feature). Grease an 8x3-inch cake pan thoroughly and line the base with baking paper.

Sift together flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice into a bowl. Use a whisk or fork to blend the dry ingredients evenly. Set this aside.

In a small bowl, whisk together the vegetable oil and eggs until the mixture is smooth. Keep it ready.

In a large mixing bowl, add the cooled boiled fruit mixture, ensuring it’s at room temperature. Pour in the egg-oil mixture, and gently fold the ingredients together using a spatula. Since the mixture is dense, mix thoroughly but patiently to achieve uniformity.

Add the walnuts (and any dates that weren’t included in the boiling step) into the mixture, folding them in evenly.

Gradually incorporate the sifted dry ingredients into the wet mixture. Fold gently until just combined, avoiding overmixing to retain the cake’s tender texture. Stop mixing once no streaks of flour remain visible.

Pour the batter into the prepared cake tin, spreading it out evenly. Tap the tin lightly on the countertop to remove trapped air pockets. Bake for 75-85 minutes, or until a skewer inserted into the cake’s center emerges clean.

Allow the cake to cool in the tin for 30 minutes. Carefully run a thin knife around the edges to loosen it before inverting the cake onto a wire rack. Turn it upright and leave it to cool completely.

While the cake is cooling, prepare the glaze. Combine freshly squeezed orange juice with sugar in a small bowl. Warm the mixture either on the stovetop or in the microwave until the sugar dissolves completely.

Using a pastry brush, generously apply the syrup to the warm cake, ensuring the top and sides are fully coated. Use up all the syrup.

Wrap the cake tightly in two layers of foil and store it in an airtight container. Allow the flavors to mature by leaving the cake in a cool, dry spot for 48 hours before slicing and serving (refer to note 4).