Sieve the flour.
Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes.
Add the flour, melted butter and 2 tablespoons of hot water.
Mix very well with a metal spoon.
Grease and dust a 100 mm. x 250 mm. (4"x10") tin.
Pour the mixture into the prepared tin.
Bake in a hot oven at 400°F for 15 minutes.
Cool the cake.
Divide the cake into 2 parts horizontally.
Chop the pineapple slices very finely and keep aside the syrup.
Pour a little syrup over the cake and allow to soak. Repeat after 10 minutes. Be sure that the cake is moist.
Beat the cream with the powdered sugar.
Spread a little cream over one part. Sprinkle pineapple pieces over the cream, leaving a few for decoration.
Put the other part of the cake on top. Cover the cake completely with cream.
Decorate with the balance pineapple pieces and the cherries.
Chill the cake.
Cut into slices and serve.
Variation: Pineapple Cake (Eggless). Omit the first four ingredients and use instead an eggless sponge cake, page 147. Slice off thin layers from the sides and bottom of the cake and proceed thereafter from step 9.