Liight fruit cake 

 Ingredients:

- 1 1/2 cups (190 grams) all-purpose flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 1/2 cup (115 grams) unsalted butter, softened

- **3/4 cup (150 grams) granulated sugar**

- 2 large eggs

- 1 teaspoon vanilla extract

- 1/2 cup (120 milliliters) milk

- 1 cup (150 grams) mixed dried fruits (such as raisins, currants, and sultanas)

- 1/2 cup (75 grams) mixed candied peel

- 1/2 cup (60 grams) chopped nuts (such as almonds, walnuts, or pecans)

- 1 tablespoon all-purpose flour (to toss with dried fruits and nuts)

 Instructions

In a small bowl, toss the mixed dried fruits, candied peel, and chopped nuts with 1 tablespoon of flour.

 This helps to prevent them from sinking to the bottom of the cake during baking.

 Set aside

Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9x5-inch (23x13 cm) loaf pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

 Set aside

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

 Add the eggs one at a time, beating well after each addition.

 Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.

 Mix until just combined.

Gently fold in the floured dried fruits and nuts until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

 Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.