1.Drain pineapple over large jug; discard ½ cup of the syrup.
2.Combine pineapple, remaining syrup, fruit, butter, sugar, marmalade and rum in large saucepan. Using wooden spoon, stir over heat until butter melts and sugar dissolves; bring to the boil. Reduce heat; simmer, covered, 10 minutes. Cool to room temperature.
3.Preheat oven to 150°C (130°C fan-forced). Line base and side of deep 20cm-round cake pan with 3 layers of baking paper, extending paper 5cm above edges.
4.Using wooden spoon, stir egg and sifted dry ingredients into fruit mixture. Pour mixture into pan.
5.Bake cake about 2 hours. Brush hot cake with extra rum. Cover pan tightly with foil; cool cake in pan.