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1
In a large nonreactive container (glass, ceramic, or plastic), combine the dried fruits, honey, and Cognac; set aside to macerate at room temperature for at least 24 hours, or up to 2 weeks, covered with plastic wrap.
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2
Preheat the oven to 275F.
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3
Generously butter and flour two 8-by-3-inch round cake pans; tap out any excess flour, and set aside.
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4
Sift the flour, salt, ginger, cinnamon, and cloves into a large bowl.
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5
Stir in the walnuts, and set aside.
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6
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
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7
Add the eggs, one at a time, beating after each addition to incorporate, and scraping down the sides of the bowl as needed.
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8
Transfer to a large bowl.
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9
Using a rubber spatula, fold in the flour-nut mixture and the drained fruit mixture; stir to evenly distribute fruits and nuts.
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10
Divide the batter between the prepared pans.
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11
Bake until a cake tester inserted in the centers comes out with only a few moist crumbs attached, 2 hours to 2 hours 15 minutes.
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12
Transfer pans to a wire rack to cool completely.
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13
Invert cakes onto rack to remove from pans.
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14
Reinvert, top sides up.
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15
To decorate cakes, combine the apricot jam with 1/2 cup water in a small saucepan; stir until melted and combined.
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16
Strain through a fine sieve into a bowl; while jam is still hot, brush it liberally over cakes.
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17
Garnish cakes with additional dried fruits and nuts, if using, and top with a final coat of hot jam.
