Preheat your oven to 325°F (160°C) and prepare your loaf or bundt pan by greasing it with butter and dusting with flour.

In a large mixing bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and nutmeg.

Cream the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy. Add eggs one at a time.

Gradually combine the dry ingredients with the wet mixture until just mixed, avoiding overmixing.

Fold in mixed dried fruits and chopped nuts evenly into the batter.

Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick comes out clean.

Let the fruitcake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.