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1
Position a rack in the center of the oven and preheat to 350 degrees F. Generously butter a 13 by 9-inch baking pan.
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2
Heat 4 tablespoons of the butter in a large skillet over medium heat.
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3
Add the mango, pineapple, brown sugar, and rum.
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4
Cook, stirring often, until the sugar is melted and bubbling.
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5
Cool until tepid.
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6
Sift together the flour, baking powder, ginger, and salt and set aside.
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7
Beat the remaining 8 tablespoons of butter and the sugar in a large bowl with a hand-held electric mixer at high speed until light and fluffy, about 3 minutes.
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8
Beat in the eggs, 1 at a time, then the vanilla.
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9
On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula.
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10
Arrange the fruit in a single layer in the pan, and pour the syrup over all.
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11
Sprinkle with the pecans.
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12
Spread the batter evenly over the fruit.
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13
Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
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14
Cool for 10 minutes on a wire rack.
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15
Invert and unmold onto a large serving platter.
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16
(If any pieces of fruit stay in the pan, just remove them and arrange them in their place on the cake.)
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17
Pour any juices in the pan over the cake.
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18
Serve warm or completely cooled, with the ice cream.
