Preheat the oven to 150C/300F/gas mark 2
Use a 1.7 litre/3 pint ring tin.
Grease and line the ring tin. Sift together the flour, salt and spices. In a large mixing bowl, beat together the butter and sugar until light. Gradually add sour cream. Mix in the raisins, cherries, pineapple, apricots and nuts. Add the flour, alternately with the milk, and gently mix in until well blended. Spoon the mixture into the prepared tin and smooth the top.
Bake in the preheated oven for 1 1/2 hours, then reduce the temperature to 140C/275F/gas mark 1 for a further 2 to 2 1/2 hours. Leave the cake to cool in the tin, then invert onto a wire rack. Skewer the cake evenly all over and spoon honey into the holes.
Decoration: Brush a little warmed jam over the top of the cake and arrange cherry halves and nuts on top. Brush with the remaining jam.
