Place the mixed fruit into a large mixing bowl, add the chocolate milk and stir to combine.
Cover the bowl with cling film and refrigerate overnight.
Line a 20 cm (8 inch) square cake tin with baking paper and preheat oven to 160 °C (320 °F) or 150 °C (300 °F) if fan forced.
Fold the flour through the fruit mixture and then transfer it to the cake tin.
Bake for 2 hours then turn off the oven and leave the cake in the oven for a further 30 minutes.
After removing from oven, allow the cake to cool completely before cutting and serving.
