Preheat your oven to 325°F (165°C). Lightly grease and flour a 9x5-inch loaf pan, or line it with parchment for easier cleanup.

In a large bowl, mix together the sugar and vegetable oil (or melted butter) until well blended. It should look smooth and slightly glossy.

Crack in the eggs, one at a time, beating well after each addition. This helps the mixture emulsify and become light and airy.

In a separate bowl, whisk together the all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, a pinch of salt, ½ tsp ground cinnamon, and ¼ tsp ground nutmeg.

Gradually stir the dry ingredients into the wet mixture. Mix just until combined—don’t overwork the batter, or the cake may turn dense.

Fold in the mixed dried fruits. Then, pour in the orange juice and stir gently until evenly distributed. The batter will be thick and speckled with fruit.

Spoon the batter into your prepared loaf pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.

Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice once fully cooled for clean edges.