PREHEAT oven to 325˚F. Line the bottom of a 7 or 8-inch spring form pan with parchment paper, for easier removal. Coat paper and sides of pan with cooking spray.
BEAT butter and sugar with an electric mixer until creamy. Beat in eggs.
ADD flour and mix well.
STIR in dried fruit, citrus peel and ginger. Mix well.
ADD zest and juices. Stir just to combine. Pour into prepared pan and smooth top.
BAKE 45 minutes; reduce temperature to 300°F and continue baking additional 1 hour and 15-30 minutes or until golden brown and dry crumbs cling to a pick inserted in center. Top will be slightly cracked. Cool in pan 15 minutes. Remove sides and cool completely.
WRAP well and store in a dry place for up to one month. Traditionally, this cake may be drizzled periodically with alcohol of choice or fruit juice during the month.
COVER with rolled fondant before serving, if desired.
