This recipe is from Molesworth Station, via Anna Brooker  

In a large saucepan, place: 
250 gms butter 
700 gms mixed fruit 
1 cup sugar 
1 tsp mixed spice 
1 tsp baking soda 
1 cup water 

Bring to the boil then allow to cool.  

Once cool, add: 
2 beaten eggs 
1 tsp sherry 
1 tsp each of vanilla, lemon and almond essence 
2 cups flour 
1 tsp baking powder  

Combine thoroughly and spoon into a lined 20cm X 20cm cake tin.  

Bake at 130-140 degrees C for 2 ½ - 3 hours.  

Optional: Decorate by placing almonds on top before baking.