Preheat your oven to 300F (150C) and grease a 9-inch cake pan.
In a large bowl, combine the mixed dried fruit, candied cherries, and chopped nuts. Set aside.
In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the milk and vanilla extract.
Gradually mix in the dry ingredients until a batter forms.
Fold in the mixed dried fruit, candied cherries, and chopped nuts until evenly distributed.
Pour the batter into the greased cake pan and smooth out the top with a spatula.
Bake for 2-3 hours or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely in the pan before removing it and placing it on a serving plate.
Spread the white cream over the top of the cake and garnish with the dried cranberries.
