Preheat the oven to 350 degrees F, and grease a 9″ x 5″ loaf pan. (You may also line with a “sling” of parchment paper for extra easy removal.)
Place the butter, granulated sugar, cinnamon, ginger, baking powder, salt and vanilla in a bowl, and beat till smooth. (Both a stand mixer and handheld beater work well.)
Add the eggs one at a time, beating well after each addition.
Add the flour, beating on low to combine, and then add the crushed pineapple with all the juices from the can.
Stir in the fruits, nuts and candied cherries.
Spoon the batter into the prepared pan, smoothing the top.
Sprinkle with the coarse sugar, if using.
Bake the cake for 60 minutes. Check for doneness. (When in doubt, check with an instant read thermometer; it should register between 200 and 205 degrees F.) If the loaf is still not cooked through (this will depend somewhat on individual oven), tent it with aluminum foil, and bake for an additional 5 to 15 minutes, or until a cake tester inserted into the center comes out clean or the proper internal temperature has been reached.
Remove the cake from the oven, and after 20 minutes loosen its sides, remove it from the pan and transfer to a rack to cool.
Cool the cake completely before slicing.