Chop half the raisins roughly. Combine all raisins, currants, orange peel, and water in saucepan. Simmer 20 minutes until water is absorbed; let cool. Sift together flour, cinnamon, ginger, cloves, nutmeg, and baking powder. In another bowl, cream butter and brown sugar until fluffy. Add eggs and whip until light. Whisk in rum and wine (or substitute ⅔-cup water). Fold liquid mixture into dry mixture. Add fruit mix, nuts, and candied ginger. Fold all ingredients together. Pour batter into a greased metal or heatproof glass bowl that fits into a larger pot. Cover bowl tightly with foil. Place a strip of folded foil underneath/around bowl to serve as a handle and place in pot. Add enough water to pot to come about halfway up the bowl. Bring to boil; reduce heat to medium-low, cover pot, and steam for about two hours, or until an inserted skewer comes out clean. Remove bowl, cool, then invert onto a serving plate. Dust with confectioner's sugar or glaze (add 3 tablespoons rum or water to 1 cup powdered sugar and pour over cooled cake). Serves 10.