Preheat your oven to 325°F (163°C) and prepare a 9-inch round cake pan by greasing and dusting with flour or lining it with parchment paper.

In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer until light and fluffy, about 4-5 minutes.

Add the eggs one at a time, mixing well after each addition, then stir in the almond and vanilla extracts until the batter is smooth.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture alternately with the milk, starting and ending with the flour mixture.

Gently fold in the dried apricots, dried pineapple, candied ginger, almonds, walnuts, and white chocolate chips if using.

Pour the batter into the prepared cake pan and smooth the top. Bake for 60-70 minutes, checking for doneness after 55 minutes.

Once a toothpick inserted comes out clean, remove the cake from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.