Heat oven to 180c, gas mark 4. Lightly grease and line a 20cm round cake tin and lightly grease the lining paper.
Drain the pineapple and chop, retaining the juice. Quarter the cherries and sieve the flour with the salt. Wash and dry the sultanas.
Simmer together in the pineapple juice, margarine, sugar, sultanas, cherries and dates for 15 minutes. Add the bicarb and allow the mixture to cool.
Fold in the sieved flour together with the beaten eggs and vanilla flavouring.
Place in the tin, smooth over the top and bake for 45 minutes. Then reduce the oven temperature to 170c, Mark 3 for a further 30-45 minutes or until golden in colour and firm to the touch and beginning to shrink from the side of the tin.
Allow to cook for 15 minutes then turn out onto a cooling rack.
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