Combine sultanas, dates, currants, raisins and peel with the ginger ale in a large bowl. Leave in a warm place overnight.
The next day preheat the oven to 140˚C. Line a 23cm round cake tin with two layers of brown paper followed by one layer of baking paper.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift flour and baking powder together. Add to creamed mixture, stirring well.
Add soaked fruit mixture, lemon rind, vanilla and almond essences. Stir well. Spoon mixture into prepared tin.
Bake for 3 hours or until an inserted skewer comes out clean. Leave in tin until cold.