Preheat oven to 150°C and grease and line a 19cm square base cake tin with 2 layers of baking paper.
Stir the fruit, orange juice, brown sugar and butter over medium heat in a large saucepan until the butter and sugar has dissolved. Set aside for 10 minutes to cool.
Add the flour, cocoa powder, cloves, nutmeg and cinnamon to the fruit mixture, stirring to combine. Then add the chocolate and eggs and stir well to combine.
Pour the cake mixture into the cake tin and bake for 90 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven and pour the remaining orange juice over the cake before allowing it to completely cool. Serve with a dollop of cream or custard if desired.