Preheat your oven to 300°F (150°C) and line a 9x5-inch loaf pan with parchment paper.

In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the molasses.

In another bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. Gradually add to the creamed mixture alternately with milk, starting and ending with the flour mixture.

Fold in the brandy if using, then add the dried fruits, nuts, candied cherries, and pineapple, mixing until well incorporated.

Pour the batter into the prepared pan and bake for about 2 hours, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.