Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl.
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange peel, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants.
Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure.
Place on a rack in a stockpot; add 3 in. of hot water to pot. Bring water to a gentle boil; steam cake, covered, 2 to 2-1/2 hours or until a toothpick inserted in center comes out clean; add additional water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding.
Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.