Step 1: Preheat your oven to 300°F (150°C). Grease and flour a 9-inch tube pan or a 10-cup Bundt pan. Line the bottom with parchment paper if desired for easy removal.
Step 2: In a large bowl, combine the chopped candied red cherries, green cherries, orange peel, pineapple, and pecans/walnuts. Toss with 1/4 cup of all-purpose flour until all fruits and nuts are lightly coated.
Step 3: In a separate medium bowl, whisk together the remaining 2 1/4 cups all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
Step 4: In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 3-5 minutes).
Step 5: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice (or brandy/rum), beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Step 7: Gently fold the floured fruits and nuts into the cake batter until evenly distributed.
Step 8: Pour the batter into the prepared pan and spread evenly. Bake for 2 hours and 30 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil.
Step 9: Let the fruitcake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Ensure it is fully cool before glazing.
Step 10: Prepare the buttery glaze: In a small saucepan, melt 1/2 cup unsalted butter over medium-low heat. Remove from heat and whisk in the confectioners’ sugar, milk (or brandy/rum), and vanilla extract until smooth and glossy. Add more milk or sugar if needed to reach desired consistency.
Step 11: Place the cooled fruitcake on a serving platter or a wire rack set over parchment paper. Slowly pour the warm buttery glaze over the top, allowing it to drip down the sides. Decorate with additional candied fruit or pecans if desired.
Step 12: For best flavor and moisture, wrap the glazed fruitcake tightly in plastic wrap and then in foil. Store in an airtight container for at least 3-5 days (or up to several weeks), ‘feeding’ it with a tablespoon of brandy or rum every few days if desired, before slicing and serving.