Heavenly Moist Fruitcake

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

In a large mixing bowl, cream together the room temperature butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry mixture to the wet ingredients, alternating with the orange juice. Mix until just combined; do not overmix.

Gently fold in the mixed dried fruit and chopped nuts until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Allow the fruitcake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.