Preheat oven to 150 degrees C. Grease and flour a 23cm ring tin. Line with baking paper and grease the paper.
In a medium bowl sift flour, baking powder, salt, cinnamon and cloves together. Add raisins, pecans, apricots, cherries, lemon and orange peels. Toss to mix.
In a small bowl beat the orange juice and cranberry sauce together until smooth. Set aside.
In a large bowl, beat copha, brown sugar and eggs together until fluffy. Add flour mixture alternately with the orange juice mixture, beginning and ending with the flour. Stir in dried cranberries just until the ingredients are well blended.
Turn batter into the prepared pan. Bake for 3 1/2 to 4 hours or until the cake is golden brown. Cool cake in the pan. Remove from the pan and remove the paper. Store the cooled cake several weeks in a covered container to mellow flavours. May also wrap in brandy, whisky or rum-soaked cheese cloth before storing in a covered container. If desired, garnish with orange slices and cranberries.