Start off by cutting larger chunks of dry fruits into smaller pieces.
Sprinkle them with 1/4 cup of flour and shake off the excess.
In a medium bowl combine 2 cups + 3 tablespoons of flour and 2 teaspoons of baking powder.
In a large bowl add softened butter, sugar, vanilla extract and whisk in eggs, one at a time. It's best to use hand mixer for this.
With a wooden spoon stir in flour and baking powder mixture.
Add in dry fruits and mix everything well.
Pour batter into a loaf pan and bake for 1 hour (depending on your oven this type may vary). On 1 hour mark poke the cake with a wooden toothpick. If it comes out clean, cake is ready. If not - give it another 10 minutes.
Remove cake from the oven and loaf pan and cool it on a wire rack until it's no longer warm.
To make sugar glaze
In a medium bowl add powdered sugar. Start whisking in lemon juice one tablespoon at a time. Whisk until no lumps remain and the glaze is thick and smooth. If sugar glaze comes out too liquid, you can add a little more powdered sugar.
Spoon sugar glaze over the cake, top with cranberries and decorate with rosemary sprigs.
Let the sugar glaze harden and the cake is ready to be served.