Preheat oven to 300 degrees F. Grease a 10-inch fluted tube pan; set aside.
In a large bowl stir together eggs, milk, granulated sugar, sour cream, vanilla, and melted butter; set aside. In a medium bowl stir together flour, cocoa powder, baking soda, salt, and cloves. Add to egg mixture; stir to combine. Stir in nuts and fruit. Spoon into the prepared pan, spreading evenly.
Bake about 1 hour or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on rack. Wrap cake tightly with plastic wrap; refrigerate for up to 1 week before serving. Let stand at room temperature for 1 hour before serving. Sprinkle with powdered sugar before serving.