Prepare all ingredients first. Chop pineapple, apricots and dates into pieces the same size as the Brazil nuts, leave nuts whole, combine fruit and nuts in a large bowl.
Beat eggs in a bowl until thick and creamy, add sugar, essence, rum and softened butter, beat until well combined.
Stir into fruit mixture and add sifted flours.
Spread mixture evenly and firmly into a large loaf pan which has been greased and lined.
Bake at 150°C for about 2 hours.
By Eby