Preheat the oven to 180C. Combine the butter and all three essences in a food processor
and process for several minutes until the mixture is creamy. Add the eggs and beat until
the mixture is creamy. Add the eggs and beat until mixed through. Add the golden syrup,
sherry and pumpkin. Add the flour, Gently add the mixed fruit and cherries and pulse to
just combine. Spoon the batter into a 20cm round cake tin lined with parchment (baking)
paper and bake for about 1 ½ - 2 hours.
Note: Because of the pumpkin this cake will not keep like a traditional fruit cake.