Using kitchen scissors or a sharp knife, chop the fruits into small pieces. They will swell as they soak overnight, and if you make them too large the fruit cake will be difficult to slice (I learned this the hard way). Place in a medium bowl and pour the port, triple sec, brandy, and lemon juice over the fruit. Cover tightly with plastic wrap and refrigerate overnight. (If you are too impatient or in too much of a rush to wait overnight, at least wait until the fruit has soaked up all of the liquid.)

Preheat oven to 300 degrees.

In a large mixing bowl, mix the nuts through the ginger. Add the eggs, coconut oil and vanilla extract. Stir until just combined. Then add the fruit mixture that has been sitting absorbing all kinds of yummy flavors. It took me quite a bit of stirring to get the mixture well combined, so don’t be afraid to get a little rough with it. Folding isn’t going to cut it here. This mix is thick and wet but also kind of crumbly.

Line two metal loaf pans with parchment paper. (I tested both a metal and a glass loaf pan, and the metal pan worked better. If you don’t have a metal loaf pan, you may need to increase the baking time.) Split the batter between the two pans, and press into the pans firmly. I used my fingers to press the batter in but you could also use a spoon. Bake in preheated oven for 50 minutes.