Line a ring tin with baking paper and brush with melted butter.
Cream butter then beat in sugar. Beat in eggs one at a time, mixing well after each addition. Stir in essence, flour, baking powder and salt. Stir in sultanas, cherries, pineapple and mixed peel. Allow this to sit overnight in covered bowl.
Bake at 150 degrees C for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.