In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter.
Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer.
Beat in the eggs, on at a time.
Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 X 4 tube pan.
Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack.
When the cake is cool enough to handle. Remove from the pan and cool on the rack.
Place the cooled cake in a stainless steel pot iwth a lid and drizzle half of the brandy over it. Cover and allow to rest on the counter for 1 week. After 1 week, drizzle with the remaining brandy, cover and allow to rest another week.
Slice and serve. This cake will keep for months in the refrigerator.