Dissolve yeast in warm water.
Add t teaspoons sugar and 1 1/2 cups flour. Use an electric mixer and beat on medium speed for 2 minutes.
Cover and let it rise for 30 minutes.
In another mixing bowl, cream butter and 1 cup sugar.
Sift the remaining flour, salt, cinnamon, ground cloves, and nutmeg.
Add eggs and mix well.
When yeast mixture is bubbly, add to creamed mixture along with remaining dry ingredients, beating until smooth.
Stir in raisins, nuts, and dried fruits.
Pour dough into a well-greased and floured Bundt pan.
Cover and allow to rise until doubled.
Preheat oven to 375° F.
Bake for one hour.
Remove from oven and allow to cool in pan for 10 minutes.
Turn the cake onto a cooling rack.
After the cake is cooled, frost the cake with vanilla frosting.