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1
Adjust oven rack to middle position and heat oven to 350u00b0F. Grease a Bundt pan with baking spray.
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2
In small saucepan, bring orange liqueur, cognac, raisins, cherries, figs, and plums or apricots to boil over medium-high heat. Reduce heat to medium-low and simmer until fruits are plump and liquid has reduced to about 2 tablespoons, 8 to 10 minutes. Set aside and cool completely, about 20 minutes.
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3
Meanwhile, in food processor, pulse orange pieces, dates, and fresh ginger until ground to a pulp. Transfer to large bowl. Stir in poached fruit mixture, walnuts, pistachios, candied pineapple, candied orange peel, and candied ginger.
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4
In separate bowl, stir together flour, baking soda, salt, cinnamon, ginger, cloves, and allspice.
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5
In separate medium bowl, whisk together boiling water, espresso powder, and molasses until thoroughly combined.
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6
In large bowl, beat together oil, brown sugar, and eggs on medium speed until smooth, about 1 minute. Reduce speed to low and add flour mixture in three batches, alternating with the molasses mixture and beat just until combined, scraping down sides and bottom of bowl as necessary.
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7
Stir in fruit mixture. Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 1 hour.
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8
Transfer pan to cooling rack and cool cake in pan 15 minutes.
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9
While cake is cooling, combine orange juice, sugar, vanilla, and salt in medium heavy-bottomed saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until thickened and reduced to 1/2 cup, about 10 minutes.
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10
Invert cake onto cooling rack. Brush sides and top of cake with warm glaze and cool completely, 1 to 2 hours.
