Preheat oven: To 350 F degrees, and generously grease a large 10 inch tube pan with butter, followed by a dusting of flour.
In a large bowl: Stir together the flour, baking powder, salt, nutmeg, and cloves; set aside.
In a different bowl: Cream together the butter and sugar; mix well. Next, beat in the eggs, one at a time. Note - the batter may look curdled and that's okay! Finally, stir in half the cointreau or the alcohol of your choice and the orange zest.
Combine ingredients: Gradually combine both bowls of wet and dry ingredients, until well incorporated.
Mix fruits and nuts: In a bowl, mix together the raisins, cherries, apricots, and walnuts. Drizzle with remaining 2 tbsp of flour and stir again. Next, fold the fruit mixture into the cake batter.
Prepare batter: Pour the batter into the prepared cake pan and smooth out the top - optionally you can use the walnuts to garnish the cake as well - I used whole pecans instead!
Bake: Transfer the tube pan to the oven and bake for 75 minutes or until cooked through.
Finish the cake: Let the cake cool for 5 minutes in the tube pan. Then transfer onto a cooling rack to finish cooling. To finish the cake, poke holes in it with a skewer or toothpick and drizzle the rest of the cointreau over the cake!