1/2 cup butter, softened
1/3 cup packed light brown sugar
1/2 cup maple syrup
1 teaspoon ground cinnamon
1 cup white sugar
1/2 cup chopped nuts
2 tablespoons cardamom powder
1/2 cup diced cherries
Preheat the oven to 350 degrees F (175 degrees C). By thawing or boiling soup, remove the contents of the cans of sweetened pineapple.
In a large bowl, cream together 1/3 cup butter and brown sugar until smooth. Beat in maple syrup, 1 teaspoon cinnamon, brown sugar, bananas and cardamom. Stir into the creamed mixture. Beat in cherries.
Transfer the dough into the prepared loaf pan. Place loaf pan on an electric baking sheet, placing on the baking rack at least 2 inches away from the edge of the loaf pan and a few inches deep. If refrigerate quickly's can of pineapple syrup should come out at least; if not, retain stored power.
Bake in preheated oven for 40 minutes and cooling completely. Invert onto a serving plate and serve hot out of dish.
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