Ingredients:
1 cup unsalted butter, at room temperature
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup mixed dried fruit (such as raisins, currants, chopped apricots)
Half a cup of chopped nuts, such pecans and walnuts
1/2 cup orange juice
Directions:
Preheat Oven: Preheat the oven to 325°F (165°C). Grease and flour a 9×5-inch pan.
Cream Butter and Sugar: Beat the butter and sugar in a large basin until they are light and fluffy.
Blend Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Add Fruit and Nuts: Fold in the chopped dried fruit and nuts until evenly distributed in the batter.
Add Orange Juice: Pour the orange juice over the batter and gently stir until well incorporated.
Bake: Evenly spread the batter into the loaf pan once it has been ready. When a toothpick put into the center comes out clean, bake for 70 to 80 minutes. Cool: Allow the fruitcake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.