In a large bowl, combine the dates, golden raisins, dried apricots, maraschino cherries and dried ginger. Add the orange juice and let soak for about an hour.

Preheat oven to 300F, line the bottom of an 8" circle baking pan with parchment paper and grease the sides with butter. Set aside.

Add the ¼ cup flour to the fruit mixture and mix until everything is thoroughly coated. Add the almonds and walnuts and stir to combine. Set aside.

In a large bowl, cream together the butter with both sugars until light and fluffy. Add in the eggs, 1 at a time, beating well after each addition.

Whisk in the flour, baking soda, salt, cloves, cinnamon, and nutmeg until smooth. Add the lemon juice, orange juice, and zest and mix until combined. Fold into the fruit-nut mixture. Scoop the batter into the baking pan and smooth out the top.

Bake until a toothpick inserted in the center comes out clean, about 1½ hours. Cool the cake in the pan for about 20 minutes, then remove onto a wire rack and cool to room temperature.