Preheat the oven to 180°C. Grease a 9-inch round cake pan and line it with parchment paper.
In a large mixing bowl, combine 200 grams of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Mix well and set aside.
In another bowl, beat 200 grams of softened unsalted butter and 200 grams of powdered sugar until light and fluffy.
Add 4 eggs, one at a time, to the butter-sugar mixture, beating well after each addition.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Fold in 100 grams of mixed chopped nuts (such as almonds, cashews, and walnuts), 100 grams of chopped mixed dried fruits (such as raisins, apricots, and dates), and 1 teaspoon of vanilla extract.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.