Preheat the oven to 325°F (160°C). Grease and flour a loaf pan.

In a mixing bowl, combine the dried fruits and nuts. Set aside.

In another bowl, cream together the softened butter and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and brandy.

Fold in the fruit and nut mixture until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.