Combine the dried fruits, both zests, and the candied ginger. Add the rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice, and spices. Bring mixture to a boil, stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Heat oven to 325ºF.
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon. Stir in eggs one at a time until completely integrated, then fold in pecans. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When the cake is completely cooled, seal in an air-tight, food-safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next 2 weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.