Place the dried fruit, nuts and grated apple in a bowl and add the apple juice and sherry. Cover and soak overnight .
Preheat the oven to 140C.
Cream the butter, sugar and vanilla until light and fluffy.
Add the eggs one at a time.
Add the flour, bicarbonate of soda, cinnamon and allspice into the soaked dried fruit and mix well.
Add the butter mixture and stir well.
Spoon into a double-lined 20cm cake tin and bake for 2 ½ hours or until a skewer inserted comes out clean. Spoon over the extra sherry.
Recipe by Katelyn Williams (Adapted from Donna Hay)