Grease and line a 7 in (18 cm) cake tin with greased greaseproof paper. Put the flour into a mixing bowl with a pinch of salt and sugar. Cut the butter into the flour and sugar and rub with your fingers until the mixture is free from lumps. Stir in the raisins and the chopped apricots, the peel and the spice. Pour in the beaten eggs and stir the mixture together thoroughly, and then stir in the rum and the treacle dissolved in milk. Put the mixture into the cake tin and bake in the centre of a pre-heated oven Gas 4 (350°F/180°C) for half an hour, then turn the heat down to Gas 2½ (310°F/155°C) for a further three quarters to 1 hour or until a sharp knife stuck into the centre comes out dry. Leave the cake in the tin for about 5 minutes and then turn it out on to a cooling tray. While the cake is hot brush it all over with some clear honey or golden syrup. Sprinkle a little demerara sugar on the top and leave to cool.