1 pound dried pineapple rings, cut into eighths
1/2 cup candied cherries, halved
1/2 cup rum
4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups butter, softened
2 cups granulated sugar
1 teaspoon ground ginger
2 teaspoon vanilla extract
1 pound pecans (4 1/2 cups), coarsely chopped
7 ounces flaked coconut
Combine pineapple, cherries and rum in large bowl; let stand overnight, tossing occasionally.
Grease a 10-inch tube cake pan very well; dust with flour, tapping out excess. Sift together 3 cups of the flour with baking powder onto a sheet of wax paper.
Beat butter or margarine and sugar until light and fluffy in large bowl with electric mixer at high speed. Add eggs, one at a time, beating well after each addition. Beat in ginger and vanilla extract.
Drain fruit; add drained rum to butter-sugar mixture. Add sifted flour mixture, beating only until blended. Toss remaining 1 cup of flour with chopped fruits, pecans and coconut; fold into batter. Spoon batter into prepared pan, smoothing top.
Bake at 325 degrees F for 1 hour, 45 minutes, or until skewer inserted comes out clean. Cool in pan on wire rack for 15 minutes. Loosen around edges and tube; invert onto wire rack; cool completely. Wrap cooled cake in cheesecloth that has been soaked in rum. Wrap tightly with aluminum foil; store in plastic bag or airtight container. Brush with Crystal Glaze and decorate with fruits and nuts.
Heat 1/3 cup light corn syrup with 2 tablespoons brandy or orange juice in a small saucepan until bubbly, stirring often.