Grease a square 8x3 1/2 inch (20x9 cm) cake pan and line with parchment paper or two layers of wax paper. In large bowl, combine raisins, mixed peel, red and green cherries and coconut. Sprinkle with 1/2 cup (125 mL) of the flour and toss until all fruit is well dusted. In another bowl, combine remaining 2 1/4 cups (550 mL) flour, baking powder, salt, and mace. Drain pineapple through a sieve; reserve juice. Measure pineapple juice and if necessary, add enough water to make 1/2 cup (125 mL) of liquid.

In large mixer bowl, cream butter; gradually add sugar and mix until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, lemon and almond extracts. Add pineapple and juice; stir well. Add flour mixture in 4 portions, stirring just until mixed.  Stir in dusted fruit.

Turn batter into prepared pan, spreading evenly. Bake at 300°F (150°C) for 2 3/4 to 3 hours, or until a skewer inserted in centre comes out clean. Cool cake in pan on a rack for 30 minutes. Turn out onto rack to cool completely. (Muriel leaves the wax paper intact for storing and removes it just before serving.) Wrap in aluminium foil and store in an airtight container in a cool place. After aging, this cake can be stored for an indefinite period in the freezer.