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