Prepare the Fruit Mixture : Combine prunes, dates, dark raisins, golden raisins, currants, molasses, coffee liqueur (or coffee), orange zest, and orange juice in a large saucepan. Heat over medium heat until the mixture begins to simmer, stirring occasionally. Remove from heat and let it cool to room temperature.

Cream the Butter and Sugar : Preheat your oven to 150°C (300°F). Grease and line a 9-inch cake pan with parchment paper. In a large mixing bowl, cream the butter and dark brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Combine the Mixtures : Stir the cooled fruit mixture into the butter mixture, ensuring everything is well incorporated. Fold in the glace cherries, candied citrus peel, and chopped pecans.

Add the Dry Ingredients : In a separate bowl, whisk together the all-purpose flour, ground hazelnuts (or almonds), baking powder, baking soda, allspice, cinnamon, ginger, cloves, nutmeg, and cocoa powder. Gradually fold the dry ingredients into the fruit and butter mixture until well combined.

Bake the Cake : Pour the batter into the prepared cake pan, smoothing the surface with a spatula. Bake in the preheated oven for 2½–3 hours, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it with foil to prevent over-browning.

Cool and Store : Allow the cake to cool completely in the pan before removing. Wrap the cake in parchment paper and store it in an airtight container. For best results, let the cake mature for at least one week before serving. Optionally, you can brush it with additional liqueur or coffee during storage to enhance the flavor.