If time allows, soak dried fruits in orange juice and rum overnight (or at least 1 hour) for extra moistness.
Preheat oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan.
Cream butter and brown sugar until fluffy. Beat in eggs one at a time, then add molasses, vanilla, and orange zest.
In another bowl, whisk flour, baking powder, baking soda, spices, and salt. Gently fold dry mixture into the wet mixture, alternating with the orange juice.
Stir in soaked dried fruits, glazed cherries, and nuts until just combined.
Spoon batter into prepared loaf pan, smoothing the top. Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack. Brush warm loaf with a little extra rum or brandy if desired for flavor and preservation.
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