Soak the sultanas, raisins, currants,
cherries and mixed peel in the apple juice overnight.
Preheat the oven to 180oC/350oF/Gas
4. Line and grease an 18cm square cake tin.
Add the hazelnuts, pumpkin seeds,
ginger and lemon rind to the fruit. Stir in the milk and oil. Sift the
flour and spice, then stir in with the brandy or rum.
Spoon into the cake tin and bake for
about 1 1/2 hours, or until the cake is golden brown and firm to the
touch.
Turn out and cool on a wire rack.
Brush with sieved apricot jam and decorate with glace fruits.