Soak the dried fruits: At least 24 hours before baking, combine all your dried fruits in a bowl and cover them with dark rum or brandy, or juice. Let soak overnight or for several days for enhanced richness.

Preheat your oven: Set your oven to 325°F (163°C). Prepare a 9×5 loaf pan by lining it with parchment paper.

Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside for later.

Cream the butter and sugars: In a mixer bowl, beat the room-temperature butter, granulated sugar, and dark brown sugar on medium-high speed until light and fluffy.

Add sour cream and egg: Scrape down the bowl's sides, add the sour cream, then mix until combined. Follow with the egg, lemon zest, and orange zest, blending until well incorporated.

Combine wet and dry: Gradually add the dry ingredients to the mixer, mixing until just combined—avoid overmixing!

Fold in the goodies: Gently fold in the crystallized ginger, chopped nuts, and the soaked fruits (with any leftover liquid) evenly throughout the batter.

Bake: Pour the batter into the prepared loaf pan and bake on the middle rack for 1 ½ to 2 hours, or until a toothpick comes out clean from the center.

Cool down: Let the cake cool in the pan for about 10-15 minutes before transferring it to a cooling rack to cool completely.

Aging (optional): For an even richer flavor, wrap the cooled cake in cheesecloth soaked in brandy or dark rum, then in plastic wrap, and finally in aluminum foil. Store in an airtight container in a dark place. Rewrap weekly with fresh cheesecloth until serving.