(or < 3 Tbsp all purpose flour plus < 1/2 tsp baking powder)

Chop pineapple and apricots into fairly large pieces; leave remaining fruit and nuts whole. Mix all well together. Beat eggs until thick and creamy, add sugar, vanilla, rum and soft butter, beating until combined. Stir in sifted flours and fruit and nut mixture.

Divide mixture between 2 greased loaf tins with bottom lined with grease proof paper. Press mixture firmly into tins. Bake in slow oven (300-325F) 1 1/4 hours or until cake is firm to tough; cool in tin 10 minutes. When cold, wrap in plastic food wrap and refrigerate in airtight container for at least 3 months.