Preheat oven to 250 degrees F (120 degrees C).
Into a bowl, add and mix the Dried Fruit Mix (1 kilogram), and Chocolate Milk (600 milliliter). Cover the bowl with some kitchen wrap, and pop it in the fridge for 8 hours
Add the Self-Rising Flour (2 cup) to the fruit mixture, and combine well.
Transfer the mixture into a baking tin lined with some baking paper. Bake in a preheated oven for about 2 hours.
Brush the Apricot Jam (2 tablespoon) to glaze the cake and attach Assorted Nuts (to taste) and Dried Fruit Mix (to taste). Glaze the top of the decorations to make them glossy, and enjoy!