Method Drain pineapple slices. Chop 2 slices finely and add to mixed fruits. Sift flours with spice. Cream butter and sugar; beat in eggs, one at a time. Beat well. Blend in flour. Stir in fruit. Spoon into paper lined 20cm x 20cm x 8cm pan or 23cm round fruit cake pan. Spread top evenly. Arrange remaining pineapple slices on top of cake. Place cherry in centre of each pineapple slice and decorate with almonds. Bake in slow oven (160°C), about 3 hours. Cool in pan. Sprinkle cake with ¼ cup brandy while cooling (optional).