In a small bowl combine the candied pineapple, chopped cherries, and raisins.
Pre-heat the oven to 160°C/325°F. Grease and line the cake tin (pan) with baking parchment
Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes, add sour cream and mix for another minute.
Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
Sift in the flour and baking powder into the batter, and then add the fruits, nutmeg, bitters, cinnamon, allspice, almond and vanilla extract, Add grated coconut .
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Pour batter into a greased and floured Bundt cake and bake at 325 until a tester inserted into the center comes out clean, 50–65minutes. Transfer to a wire rack. Let cake cool in pan for 10 minutes.