Preheat oven to moderate 160oC.
Brush a deep, 20cm square cake tin with melted butter or oil, line base
and side with paper, grease paper.
Using electric beaters, beat butter,
and sugar in small mixing bowl until light and creamy.
Add eggs gradually, beating thoroughly
after each addition.
Transfer mixture to large mixing bowl,
add fruit, walnuts and kernels. Using a metal spoon, fold in the sifted
dry ingredients alternately with the apricot nectar. Stir until the
mixture is almost smooth.
Spoon mixture into prepared tin;
To make Spicy Nut Topping -
Combine all the topping ingredients. Spoon mixture onto the top of the
cake, pressing it down firmly with the back of the spoon. Bake 2 1/2 to
3 hours or until skewer comes out clean when inserted in centre of cake.
Leave cake in the tin for 3 to 4 hours before turning out.