Mix together the butter, sugar, salt and lemon zest. Beat the eggs in one at a time. Mix together the flour and baking powder. Slowly add and mix until just incorporated.
In a small pot, heat the Champagne, Brandy and cherries over the medium flame. Cook until the cherries are plumped and most of the liquid has evaporated. When cool, drain the cherries and add to the batter.
Mix well, then fold in walnuts, pecans, raisins and pineapple chunks. Put in small greased and floured, paper-lined loaf pans.
Bake for approximately 45 minutes at 350 degrees F until the tops are brown and the cake springs back to the touch.
