Preheat your oven to 350°F. Grease and flour a loaf pan
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined
In a small bowl, combine dried cranberries and nuts and coat in one tablespoon of flour. Gently fold in the dried cranberries and chopped nuts until evenly distributed in the batter
Pour the batter into the prepared loaf pan, spreading it evenly
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean
Allow the cranberry fruitcake loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely
Once cooled, slice and serve. Enjoy the festive flavors!
