Nutty as a fruit cake?

I found this recipe in a back issue of a Julie le Clerc magazine, and thought it would be an ideal morning tea or after school snack for the kids. It's cake afterall - so should satisfy the kids, and is full of fruit and uses oil not butter, so healthy enough to satisfy Mum!
The recipe in the magazine called for walnut - but I didn't have any. So I made a substitution of chopped apricots. Not entirely similar, but I much prefer apricots anyway, so no matter! It's also very easy to measure out, as no weighing required.

Caramel apple cake
1 1/4 cups vegetable oil
3 large eggs
2 cups sugar
1 tsp vanilla
3 cups flour
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp baking soda
1/4 tsp salt
2 unpeeled apples, cored and cut into 1cm cubes
1/2 cup chopped apricots
1/2 cup raisins

Preheat oven to 170C.
Beat together sugar, oil and eggs. Add flour, spices, salt and soda. Then add the chopped apple and dried fruit.
Spoon batter into a 23cm spring form round tin. Bake for 1 and 3/4 hours, or until skewer comes out clean.
Cool on a cake wrack. Ice with cream cheese icing and drizzle with caramel sauce when cake is completely cold.

Cream cheese icing
250g cream cheese
1/2 cup sugar
30g melted butter

Place all ingredients in a bowl and beat until fluffy.

Caramel sauce
50g butter
1/2 cup brown sugar
1/2 cup cream

Melt butter in pan over moderate heat. Add sugar, and cream, and bring to boil, stirring until sugar dissolves. Turn down heat and simmer for 2-3 minutes until mixture is syrupy. Remove to cool.