Preheat oven to 160 degrees C. Line one 20cm deep-sided cake tin with baking paper.
Place the dried fruit, cherries, peel, walnuts, sugar, butter, allspice, bicarb soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool.
Stir in the flour and the eggs. Pour batter into the prepared tin.
Bake 40 minutes then reduce temperature to 150 degrees C and continue to bake for 1 1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes, then turn it out onto a cake rack, remove baking paper and let cool. Cake can be stored for up to 6 months wrapped in foil in an airtight tin.