Pre-heat the oven at 180°C.
Grease and flour lightly, or lined with parchment paper, a 30x11cm plumcake mold.
Sift flour and baking powder in a bowl. Roughly chop the walnuts and almonds. Cut the dehydrated fruit into small pieces.
In a large bowl or in a planetary mixer, beat the eggs with the sugar whisk until the mixture is clear and frothy.
Always with the whisk in action, add the oil and a little at a time the sieved flour alternating with the milk and so on until exhaustion.
Add the walnuts, the chopped almonds and the dried fruit and mix gently with a spatula.
Pour the mixture into the plumcake mold and level the surface.
Bake the plumcake for 40 minutes or until the wooden skewer comes out completely dry.
Let cool in the mold for a few minutes before transferring it to a grate to cool completely.