Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together 1-2/3 cups flour, baking powder and salt. Drain pineapple, reserving syrup. Mix together drained pineapple and other fruits, the nuts and remaining 1/3 cup flour. Stir sifted ingredients into creamed mixture alternately with pineapple syrup; fold into floured fruit mixture. Turn into 9-inch springform or 10-inch tube pan (lined with a double thickness of greased, browned paper.) Bake in a 300 oven for 2-3/4 hours, or until cake tests done. Cool 30 minutes; remove from pan and cool completely. If cake is to be stored, wrap tightly. If desired, before serving, top with a glaze made with confectioners sugar and pineapple juice or brandy.

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