Whisk the eggs and sugar over warm water until very thick.
Remove from heat and continue whisking for 3 minutes. Fold in the flour alongwith the diced candied pineapple.
Put in a cake tin and bake in a moderate oven for 40 minutes or till a cake tester comes out clean.
Cook the cake. Split in half crosswise. Cover each half with 1 tbsp. Each of rum and juice from the pineapple tin. Place bottom half on a serving plate.
Chop two-thirds of the pineapple and mix with 2 tbsps. Rum and one-third of the whipped cream. Spread as filling and sandwich the two cakes together. Coat the sides and top of the cake with remaining cream and stick nuts on the sides.
Pipe the top of the cake with cream and cover with neat pieces of pineapple and decorate with angelica and pieces of cherry.