Begin by gathering all your ingredients for the Never Fail Fruit Cake. Ensure your mixed dried fruits are chopped and ready to go, and consider soaking them overnight for a burst of flavor. Have your nuts chopped and set aside, along with your measuring cups and mixing bowls to streamline the process.

Preheat your oven to 325°F (160°C) to ensure it reaches the right temperature for baking. While the oven warms up, grease a 9×5-inch loaf pan and line it with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat them on medium speed for about 4-5 minutes until the mixture becomes light and fluffy.

Add the large eggs one at a time to the fluffy butter-sugar mixture, mixing thoroughly after each addition.

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

Gradually add the dry ingredients to the creamed mixture, alternating with the orange juice and optional brandy or rum. Mix gently just until combined.

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

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 60-75 minutes, checking for doneness by inserting a toothpick into the center.

Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. After this, gently transfer the cake to a wire rack to cool completely.