Start by soaking the dry fruit and nuts in orange juice and/ or rum for at least 12 hours. Check the tips section on more details.
When ready to bake, preheat the oven to 350°F. Grease 2 8½ x 4½-inch loaf pans or 3~4 mini loaf pans or 1 8-inch round pan. Lightly grease the pan with cooking spray and line the bottom with a parchment. Lightly grease the parchment as well.
In a measuring jar, combine milk and vinegar and set aside for a few minutes to curdle. Add baking soda and vanilla extract. The mixture will bubble a little. Set aside while you prepare other ingredients.
In a medium size bowl, sift flours, baking powder, salt and all the spices. Mix until combined. Set aside.
In a large bowl, combine brown sugar and oil. Using a whisk beat the mixture until very smooth, about 4~5 minutes.
Stir in orange zest and the curdled milk mixture. Beat until well combined.
Add the dry ingredients into the bowl and mix until combined and no dry flour remains. Stir in the soaked dry fruit mixture along with any of the leftover marinade. Pour the batter into the prepared baking pan.
Bake for 35-50 minutes (check the Tips section for baking times for different baking pans) until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and set aside for 5 minutes before removing the cake onto a wire rack. Cool the cake completely before slicing.