The night before baking, marinate the cherries and pineapple in the rum.
Preheat your oven to 350 degrees F.
Blend all the ingredients (except the fruit) together using a hand mixer.
Fold in the fruit.
Transfer the batter into a well-oiled bundt pan.
Even out the batter.
Bake for 30 minutes or until a toothpick comes out clean.
Cool to room temperature before putting the cake on a platter.