Preheat the oven to 350°.
In a small saucepan, warm the whiskey, sugar, and unsalted butter over medium heat until the sugar fully dissolves. Remove from heat and let cool completely.
In a small bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, cardamom, and clove.
In another bowl, beat the egg with vanilla extract. Stir the egg mixture into the cooled whiskey mixture until combined. Pour the wet mixture into the dry ingredients and stir until just combined — don't overmix.
In a large mixing bowl, combine all the chopped dried fruits and walnuts. Fold the batter into the fruit mixture until everything is evenly coated.
Generously grease the mini Bundt pan. Fill each cavity halfway with batter.
Bake on the center rack for 15–20 minutes. Check doneness with a toothpick. Once it comes out clean, pull them from the oven and let them cool in the pan before removing.
