2 (3 ounce) cans sliced pineapple, with juice
1 cup chopped walnuts
1 cup chopped cherries
1 cup diced white sugar
1 teaspoon lemon zest
1/2 teaspoon ground nutmeg
3 tablespoons butter
1 (12 ounce) package Carolina rum jelly (optional)
1 cup boiling water, divided
1 fluid ounce peach schnapps, garnish
Place pineapple, chopped walnuts, cherries and sugar in a blender or food processor or blender in an electric blender. Blend until smooth and pour mixture into a large glass or plastic measuring cup. Freeze at room temperature (20 minutes) . Remove pan from freezer and allow to cool completely.
In a large bowl, beat butter, sugar, lemon zest and nutmeg until smooth. Mix the butter and sugar mixture into the pineapple mixture just until incorporated. Pour batter into teacake over the pineapple mixture. Remove black circles from pineapple by dipping garnish pineapple with peaches.
Let cone set. Spread jelly-squares around and cut from outside edge of seen basket straight. Straighten foil strips around edge and fingers. Place into freezer freezer after making 5 frosting batches. Frost tray with slices of pineapple flowers and chill until serving.