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.

Phoebe's fabulous oatmeal-raisin cookies

I was a huge fan of Friends in the '90s, and I still love watching the ever-lasting re-runs to this day. Phoebe made these cookies for Rachel. Rachel loves them, and wants to know why she's never tasted them before. Phoebe explains she doesn't make them very often as it's not fair on the other cookies! These cookies a firm fav with The Family.

Phoebe's fabulous oatmeal-raisin cookies

Makes 24 large cookies

12 tbsp softened butter (I measured 180ml in a cup measure)

3 /4 cup soft brown sugar

2/3 cup white sugar

1 large egg

1 tsp vanilla extract

2 cups rolled oats

1 1/4 cups plain flour

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 1/2 cups raisins

Preheat oven to 180C.
Cream the butter and sugars until light and fluffy. Beat in egg and vanilla until smooth.
Stir together oats, flour, baking powder and soda in a separate bowl. Stir the dry ingredients into the batter until combined.
Add in the raisins.
Heap desertspoonfuls of the mixture onto lined baking sheets. Leave at least 5cm between each to allow room for spreading.
Bake until the cookies are golden brown, 12 to 15 minutes. (I cooked mine for 12 minutes, for that lovely typical chewy American cookie).
Cool cookies on sheets for a few minutes, and then transfer to a rack to cool further.