Step 1

Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with 3 sheets baking paper.

Step 2

Combine pineapple, strawberry, mango, cherries, peach and limoncello in a bowl.

Step 3

Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture will appear curdled). Stir in pineapple mixture. Stir in flours. Spread mixture into prepared pan. Top with nuts, pressing down lightly to secure.

Step 4

Bake for 1 hour 45 minutes to 2 hours or until a skewer inserted in centre of cake comes out clean (cover cake loosely with foil after 45 minutes to avoid nuts burning).

Step 5

Turn covered cake upside-down onto a board. Cool overnight. Place cake, right side up, on plate. Brush with warmed honey. Serve.