Grease a 23cm square tin and line it with baking paper. Tie a double thickness of brown paper around the outside of the tin.
Put the mixed dried fruit into a large saucepan and add just enough water to cover the fruit. Cover and bring to the boil then remove from the heat.
Stir in the butter and sugar, stirring constantly until the butter has melted. Set aside to cool. Preheat the oven to 160ºC.
Mix the beaten eggs into the cooled mixture. Sift the flour and baking powder together the add to the fruit mixture and lastly add the essences. Scoop the mixture into the prepared cake tin then wet your hand under the cold tap and smooth the surface.
Bake the cake below the centre of the oven for 1–1½ hours or until an inserted skewer comes out clean. Cool in the tin on a wire rack, covered with a clean cloth.