Step 1

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 12-cup Bundt cake pan or (4x9-inch kugelhopf pan) with cooking spray that contains flour, or coat it with cooking spray, dust with the 2 tablespoons of flour, and then shake the excess out; set aside.

Step 2

Mix the dried fruit, Cognac or brandy, fresh ginger, and vanilla together in a small bowl; set aside.

Step 3

In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer, beat the brown sugar and butter on medium speed until lighter in both color and texture, 5 to 5 1/2 minutes. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stop the mixer.

Step 4

Place a fine-mesh sieve over another bowl and strain the dried fruit mixture into it. Reserve both the liquid and the fruit. Pat the fruit dry with a paper towel and place it in a small bowl, add 1/4 cup of the flour, and mix just until the fruit is coated; set aside.

Step 5

Add the buttermilk, reserved fruit soaking liquid, and molasses to the egg mixture and beat on medium-low speed until combined.

Step 6

Place a sheet of parchment on a work surface. Sift the remaining 3 cups of flour, baking powder, cocoa powder, cinnamon, allspice, coriander, cloves, anise, salt, pepper, and nutmeg onto it.

Step 7

Slowly add the sifted dry ingredients to the egg and butter mixture, and beat at medium-low speed until just incorporated. Add the reserved fruit and almonds, and beat on low just until combined.

Step 8

Pour the mixture into the prepared pan. Bake until the top is toasty-brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes.

Step 9

Place on a wire rack. Once the cake is cool to the touch, invert it onto the rack and cool completely.

Step 10

Place on a wire rack. Once the cake is cool to the touch, invert it onto the rack and cool completely.