Pineapple christmas cake

2-3 days before making cake, put mixed fruit in bag with pineapple + juice. Leave in warm place turning occasionally until all juice absorbed. 23cm cake tin (or 2 18cm). Mix spices with flour and set aside. Cream butter, sugar and essences until light and smooth. Beat in eggs one at a time, adding about 2 T of spiced flour with each egg. Toss together fruit and remaining flour. Stir in creamed mixture. Should be just soft enough to drop from hand - add more flour if not. Press mixture into lined tin, leveling top. Bake at 150C for one and a half hours, then 130 for two more hours. Feed with sherry (1/4 c).