Step 1An hour or up to 2 days before baking, place apricots, golden and dark raisins, pineapple, candied orange peel, lemon and orange zest and lemon and orange oils in a large bowl and toss with hot brandy and orange liqueur. Cover and set aside.
Step 2Just before making cake batter, stir apple, pecans and walnuts into fruit mixture.
Step 3Cream butter with sugar, then blend in eggs and vanilla. Fold in baking powder, salt, flour, cinnamon, cloves, nutmeg, ginger and allspice, then fruit and nut mixture to make a thick but well-blended batter.
Step 4Line 2 (9x5-inch) loaf pans with parchment paper. Spray with nonstick cooking spray. Spoon batter into pans. Set pans on a baking sheet (this protects bottom of cakes from baking more than tops) and bake at 325 degrees until golden brown, cakes spring back with lightly touched and toothpick inserted in center comes out clean, about 2 1/2 hours. Cover tops with foil if tops are baking faster than interior and reduce heat to 300 degrees.
Step 5Let cakes rest in pan 15 minutes before removing to a cake rack to cool completely. Slice or saok (see box).