Use a 23cm ring tin and brush with a little oil. Chop all the dried fruits into small pieces and place in a saucepan with the apple juice; bring slowly to the boil over a moderate heat. Then simmer gently, covered, for about 4 minutes or until the fruit begins to absorb the liquid.
Remove pan from the heat and leave, covered, until completely cold. Stir in chopped pecan nuts, the ginger, lemon zest and juice.
Preheat oven to 150 degrees C. Beat the sunflower oil, egg and brown sugar together until smooth.
Sift the flours, baking powder and mixed spice into a large bowl, tipping in any bran left in the sifter. Add the soaked fruit and the egg mixture; stir well to combine. Stir in enough milk to make a fairly soft mixture.
Spoon mixture into prepared tin and smooth the top. Bake for 1 1/4 – 1 1/2 hours or until risen, firm and golden brown; it should just be beginning to shrink away from the side of the tin.
Leave cake to cool in the tin for at least 1 hour before running a knife around the edge and turning it out. Wrap in baking (parchment) paper and foil. Store for 2–3 weeks before serving, to allow the flavours to mature.
To decorate the cake, heat the jam with 1 tsp water over a low heat, then press through a sieve. Brush the top of the cake with the jam. Gently press the cherries, nuts and candied ginger into the jam. Dust with sifted icing sugar.