Preheat the oven to 350°F and lightly grease and flour a 12-cup tube or Bundt cake pan.
Add the flour, baking powder, and salt to a large bowl and stir to sift together. Take 2 tablespoons of the flour mixture, and mix in with the brandy-soaked dried fruit. Set aside.
Add the citrus juices to a small separate bowl. You should have about 3/4 cup.
In a third bowl, beat the butter until fluffy. Add the sugar, ginger and citrus zest, beating until fluffy and golden.
Add the eggs one at a time as you continue to beat.
Fold half the flour mixture into the butter-egg mixture, along with the juices. Fold to blend well.
Add the remaining flour mixture along with the dried fruits and the walnuts, folding the batter over until it is just combined.
Transfer the cake batter into the prepared pan and bake about 50 to 60 minutes. A clean knife inserted into the center should come out clean.