The pineapple in this Australian recipe contributes the fresh flavour of the fruit and keeps the cake fairly moist, so this is not a keeping cake. Store the cake, wrapped in greaseproof paper, in the refrigerator for up to a week.
Cream the butter with the sugar until light and fluffy. Add the eggs one at a time, beating them in well. Sift the flour with the baking powder and fold into the mixture alternately with the dried fruit, cherries and peel. Drain the pineapple in a sieve to remove surplus liquid, and fold the fruit into the mixture. Spoon the mixture into the prepared tin and smooth level.