Heat oven to 275°F. Grease two ring or rectangular cake tins. Line with wax paper and grease the paper. Chop the dates, figs, walnuts and almonds. Sift the flour with baking powder, salt, clove, cinnamon, nutmeg and allspice. Beat the butter and gradually add the sugar until creamy. Add the eggs one by one, beating well after each. Add the apricot brandy and the maize syrup. Add alternate quantities of dry ingredients and milk saving 1/2 cup dry ingredients which should be mixed with the fruit, dates, figs, walnuts, almonds and raisins and combined with the mixture. Add the vanilla extract, pour into baking tins and bake for 2 1/2 to 3 hours. Each cake gives 15 portions.