Step 1

Drain syrup from pineapple into a large saucepan. Add sugar; stir over medium heat until sugar dissolves, then simmer without stirring until a dark golden caramel. Taking care as the mixture will splutter, add combined rum and orange juice. Stir until smooth and combined.

Step 2

Finely chop the pineapple, add to the pan with orange rind, dried fruit, dates, ginger and vanilla. Cover pan partially with a lid and cook for 5 minutes to plump fruit. Remove pan from heat, stir in butter until melted then cool 10 minutes.

Step 3

Meanwhile, preheat the oven to 150°C (130°C fan-forced). Grease a deep 22cm round cake pan; line base and side with 3 layers of baking paper, bringing paper 5cm above top of pan.

Step 4

Whisk eggs into the butter mixture, one at a time until combined. Sift over remaining dry ingredients, then stir to combine. Pour all but ¼ cup batter into prepared cake pan, smooth surface, then bake for 2 hours.

Step 5

TOPPING:  Meanwhile, add butter and sugar to reserved cake batter in saucepan, stir over very low heat just until butter melts and mixture is combined. Remove pan from heat; stir in remaining ingredients; set aside until needed.

Step 6

After 2 ½ hours, working quickly, return cake to the oven and bake for a further 30 minutes or until topping is golden and a skewer inserted into the centre comes out clean. (You may need to cover with foil to prevent over browning in the last 10 minutes).

Step 7

Leave the cake to cool completely in pan overnight before using paper to lift out. Transfer to an airtight container and store in the fridge for up to 1 month.