Begin by gathering all your ingredients to ensure a smooth workflow. Chop your mixed dried fruits and nuts into bite-sized pieces for easy mixing later. If you’re using butter, let it soften at room temperature.

Preheat your oven to 325°F (160°C) and prepare your baking workspace.

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is creamy and fluffy, about 4-5 minutes.

Add the large eggs one at a time to the creamy butter-sugar mixture, beating well after each addition.

In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.

Gradually stir the dry ingredient mixture into the wet mixture, alternating with the orange juice and brandy.

Carefully fold in the chopped mixed dried fruits and nuts using a spatula.

Grease a 9×5-inch loaf pan with butter or non-stick spray, then line the bottom with parchment paper.

Pour the prepared batter into the loaf pan, smoothing the top with a spatula. Bake for 60-75 minutes.

Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes then transfer to a wire rack.