Preheat oven to 250°F (120°C).

Cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

In a separate bowl, combine the nuts, raisins, mixed fruit, flour, and baking powder.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the white Karo syrup, vanilla flavoring, and lemon flavoring.

Pour the batter into a greased and floured baking pan.

Bake for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan.

Once cooled, soak the cake with grape juice or wine for at least 2 days, or longer for a richer flavor.