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.