Easy Fruitcake Recipe

Instructions:
Preheat your oven to 325°F (165°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.
In a bowl, combine the dried fruits and nuts, then toss them with 2 tablespoons of flour to coat evenly. Set aside.
In a separate bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy.
Beat in the eggs, one at a time, until well combined, then stir in the vanilla extract.
In another bowl, whisk together the remaining flour, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredient mixture to the butter mixture, mixing well after each addition.
Fold in the dried fruit and nut mixture until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the fruitcake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Once cooled, wrap the fruitcake tightly in plastic wrap or foil, and store it at room temperature for several days to allow the flavors to develop.