Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
In a medium mixing bowl, whisk together the 2 cups flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set the mixture aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and creamy.
Add the 3 eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
Add the dry ingredients to the butter mixture in 2–3 additions, alternating with the ¾ cup orange juice. Mix gently after each addition and continue just until the batter becomes thick and smooth.
In a separate bowl, toss the raisins, dried cranberries, chopped dates, and chopped pecans or walnuts with about 1 tablespoon of flour. Gently fold the fruit and nuts into the batter until they are evenly distributed.
Transfer the batter to the prepared 9×9-inch baking pan. Spread it evenly and smooth the surface with a spatula.
Bake for 50–60 minutes, or until the cake is deep golden brown and a toothpick inserted into the center comes out without wet batter.
Allow the cake to cool in the pan for about 30 minutes before cutting it into generous squares. For cleaner, easier slices, let the cake cool completely before serving.
