In a large bowl, add Dried Fruit Mix (1 kilogram) and Chocolate Milk (600 milliliter) and stir together to separate the fruit. Then, cover the bowl with plastic wrap and let it soak in the fridge for 8 hours.
When the fruit is plump and covered in the sticky chocolate, add Self-Rising Flour (2 cup) and stir until combined.
Preheat the oven to 120 degrees C (250 degrees F), then grease and line a baking tin with baking paper and transfer the mixture into the tin.
Cook for 2 to 2 1/2 hours, or until a toothpick in the center of the cake comes out clean.
Leave the cake in the tin for 20 minutes to cool.
Transfer the cake to a plate and in a microwave-safe cup, melt Apricot Jam (2 tablespoon). Using a pastry brush, spread the jam all over the the top of the cake.
Decorate the top with whichever Assorted Nuts (to taste) and Dried Fruits (to taste) you prefer. After, glaze the fruit and nuts with the rest of the melted jam.