Boiled Pineapple Fruit Christmas Cake

450g can crushed pineapple in syrup
125g butter
375g mixed fruit
½ c white sugar
½ c brown sugar
1 tsp mixed spice
1 tsp baking soda
2 cups flour
1 heaped tsp baking powder
2 eggs, beaten
In a large saucepan, combine the pineapple, butter, mixed fruit, sugar, mixed spice and baking soda. Bring to the boil and boil for 10 minutes. Allow to cool to room temperature and stir in eggs, flour and baking powder. Pour into a 18-20cm square cake tin, lined with 4 layers of newspaper and 1 layer of baking paper. Bake on bottom shelf for 50-60 minutes @ 160C, or until a skewer comes out clean. Allow to cool in the tin for 5 minutes before turning out onto a rack. Store in an airtight container for a week, refrigerate 3 week or freeze 3 months.