Preheat the oven to 140C/275F/gas mark 1
Use a 20cm/8 inch round cake tin.
Place the dried fruit in a bowl with the flaked almonds, lemon rind and orange juice, cover with a damp cloth and leave to stand for 8 hours or overnight.
Grease and line the base and sides of the cake tin with a double layer of greased greaseproof paper. Tie a thick band of brown paper around the outside of the tin and stand it on a pad of brown paper on a baking sheet to protect the cake during cooking.
Cream the butter, sugar and molasses together until light and fluffy. Gradually beat in the sour cream, a little at a time, adding the ground almonds alternately and mixing well after each addition.
Sieve the flour and spices into the bowl, adding any bran remaining in the sieve. Add the fruit, with the liquid, then the milk and mix to a dropping consistency. Spoon into the prepared tin and smooth the top. Cover the top loosely with several layers of greaseproof paper and a layer of brown paper.
Bake in the preheated cool oven. Check the cake after 2 1/2 hours, and then at half hourly intervals. Test by inserting a warm knife into the centre of the cake; if it emerges clean then the cake is ready.
Remove from the oven and leave to cool in the tin until completely cold. Remove from tin, and take out of the lining paper. Wrap in kitchen foil and store in an airtight container until needed.
Decoration: Arrange the nut halves on the top of the cake. Make a glaze by combining the apricot jam with the honey and boiling water in a small bowl. This makes a smooth, shiny paste. Brush this over the top of the cake.
