In a food processor, chop the dried pineapple rings, dates, and Apricots. Add the chopped fruits together with the raisins, cranberries, and orange zest in a nonreactive bowl.
Bring the orange juice to a boil, add it to the dried fruits, stir, cover, and let it rest for 1 hour.
Preheat the oven to 300°F. Butter a 9 by 2.5-inch round pan and line it with parchment paper.
In a medium bowl, add the flour, allspice, teaspoon nutmeg, teaspoon cinnamon, ginger powder, salt, baking powder. Mix well.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg one at a time until well incorporated, scraping the bowl after each addition. Whisk in the orange juice, vanilla extract, and molasses.
Add the flour mixture and use a spatula to fold a couple of times until it becomes well incorporated.
Stir in the soaked dried fruits with any collected liquid and the nuts until everything is well combined.
Turn batter into prepared pan and bake for two hours or when a cake tester inserted into the center comes out clean.
Remove the cake from the oven.
If you are eating it the same day, leave it to stand for 5 minutes, then turn out on a wire rack to cool. You can glaze with simple syrup, rum, or brandy. On the other hand, if you plan to age the cake, you can read the instructions to do that in the notes above. Enjoy!