Preheat the oven to 150°C/fan 130°C/gas mark 2. Grease a 19cm round cake tin and line the bottom and sides with baking parchment.
Put the butter and sugar in a large mixing bowl. Cream together using a handheld electric whisk. Gradually whisk in the eggs, then fold in the flour and the mixed fruit. Spoon the mixture into the tin and smooth the top.
Bake for 3 hours 45 minutes to 4 hours or until a skewer inserted into the middle of the cake comes out clean. Cover with greaseproof paper if it’s getting too brown. Cool in the tin for 15 minutes and turn out on to a wire rack to cool. Decorate when cold.