- Step 1
Grease and line a deep 20cm round cake pan with baking paper, extending paper 5cm above side. Preheat oven to 180C.
- Step 2
Combine pineapple, fruit, vanilla, sherry, sugar and butter in medium saucepan. Stir over medium heat until butter is melted and sugar dissolves. Bring to the boil. Simmer, uncovered for 5 minutes. Cool.
- Step 3
Stir eggs into the fruit mixture, then the sifted dry ingredients. Spread mixture into the pan. Bake for 11/2 hours or until cooked when tested. Stand 10 minutes before turning out onto wire rack to cool.