Preheat the oven to 150C (300F / Gas mark 2) and line a deep 9 inch (23cm) square tin with a double layer of baking parchment, ensuring it protrudes over the top edges.

Melt the butter over the stove.

Mix in the pineapple, mixed fruit, cherries, and sugar with the melted butter.

Keep the mixture over high heat until it begins to boil and the sugar is completely dissolved (approximately 5 minutes).

Cool the mixture until it is lukewarm to prevent the eggs from scrambling.

Sift together the plain flour, self-raising flour, and mixed spice.

Beat the eggs and the flour mixture into the sugar-fruit mixture until well combined.

Transfer the entire mixture into the prepared tin.

Cut a double piece of brown paper the same size as the tin to act as a lid, with a small air vent in the centre.

Wrap the outside of the tin in a double layer of baking parchment to prevent burning.

Bake for 3 hours, then insert a skewer to test for doneness; it should come out clean when the cake is completely baked.