#1 Preheat your oven to 350°F. Grease and flour a loaf pan #2 In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside #3 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 #4 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 #5 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 #6 Pour the batter into the prepared loaf pan, spreading it evenly #7 Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean #8 Allow the cranberry fruitcake loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely #9 Once cooled, slice and serve. Enjoy the festive flavors!