Preheat your oven to 350°F (175°C). Grease and flour a cake pan to prevent sticking.

In a mixing bowl, combine the mixed candied fruit, raisins, and chopped walnuts. Toss them with a tablespoon of flour to evenly coat.

In another bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.

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

Stir in the vanilla extract.

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

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Gently fold in the fruit and nut mixture until evenly distributed.

Pour the batter into the prepared cake pan, smoothing the top.

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

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, cut the cake into slices and serve on a platter, optionally dusting with powdered sugar or drizzling with icing.