Preheat your oven to 300°F (150°C). Grease and flour a 10-inch bundt pan to ensure an easy release.

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, whisking until the mixture is pale and inviting.

Add the eggs one at a time, mixing well after each addition until the mixture transforms into a smooth, creamy batter.

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger to combine the dry ingredients.

Gradually add the dry ingredients to the wet mixture, alternating with the orange juice and brandy, starting and ending with the flour mixture.

Fold in the dried fruits, nuts, candied citrus peel, and vanilla extract until evenly combined.

Pour the batter into the prepared bundt pan and smooth the top for an even bake.

Bake in the preheated oven for about 2 hours, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Once cooled, wrap the fruitcake in plastic wrap and store in an airtight container for at least 24 hours before serving to enhance the flavors.