In large bowl, cut up the fruit by hand into smaller pieces.
Add the chopped pecans and pour in 3/4 cup flour; mix well to coat.
With your mixer, cream the butter and sugar until light and fluffy.
Add the eggs and mix well.
Add remaining flour and baking powder. Mix, scraping down the sides.
Add the vanilla & lemon flavorings and the cup of pineapple rum.
Pour into well greased and floured tube pan.
Bake 3 hours on 250 degrees.