In a medium bowl, combine all the dried fruit with the rum and orange juice. Let soak overnight or microwave uncovered for 2 minutes, then cover and let soak for at least 1 hour.

Add 2 cups flour and yeast to a stand mixer bowl fitted with a paddle attachment. Stir briefly to combine. Add warm milk and mix on medium-high speed for 1 minute until a thick batter forms. Cover and let rise in a warm place for 1 hour until bubbly.

In a large bowl, whisk together remaining 3 cups flour, salt, cardamom, cloves, and nutmeg.

Return the sponge bowl to the mixer, fit the paddle, and mix on medium speed while adding lemon zest. Beat in softened butter 2 tablespoons at a time until incorporated. Add egg yolks and beat until combined. Add sugar and beat again. Switch to low speed and gradually add 2 1/2 cups of the flour mixture.

When the dough becomes stiff and shaggy, switch to the dough hook attachment and knead on low for 4-6 minutes. Gradually add remaining flour mixture while continuing to knead for another 4-6 minutes until the dough is soft and pulls away from the sides of the bowl.

Lightly oil a large bowl with vegetable oil. Form dough into a ball, place it in the bowl, turning to coat in oil. Cover and let rise in a warm place for 1 1/2 hours or until doubled.

Drain soaked fruit. Knead fruit and almonds into the dough by hand, then transfer to a floured surface and knead for 1-2 minutes until evenly incorporated. Let dough rest 10 minutes.

Line two baking sheets with parchment. Divide dough into 4 equal parts. Flatten one piece into an 8-inch round, fold one third inwards and the other flap over it leaving a ridge, then shape into an oval with tapered ends. Repeat with remaining pieces and place on sheets 3 inches apart.

Cover the loaves loosely with plastic wrap and let rise in a warm place until doubled, about 1 hour.

About 20 minutes before the end of the rise, preheat the oven to 350°F (177°C).

Place loaves in the oven and bake for 25 minutes. Swap baking sheets top to bottom, rotate pans 180°, and bake for an additional 15-20 minutes until golden brown. If browning too fast, cover loosely with foil. The internal temperature should reach 190°F.

Mix sugar, ginger, and nutmeg in a small bowl. While loaves are warm, brush tops with melted butter and sprinkle spiced sugar evenly.

Cool loaves on wire racks set over baking sheets for 10 minutes, then completely. Wrap each loaf tightly in plastic wrap and foil. Store in a cool, dry place for at least 3 days before serving and up to 2 weeks. Dust with powdered sugar before serving.