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Start by pre-heating your oven to 180c. Also grease an 8 inch square cake tin.
In a large bowl, add the softened butter, oil, apricot jam, brown sugar and vanilla extract. Beat these together on high speed for 5 minutes.
Add the eggs into this and whisk these in.
Now add the self raising flour and milk. Whisk just until you get a smooth batter.
Add this into your greased cake tin and bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
Whiles your cake is baking, make the sauce. So in a pot, add all the ingredients for the sauce.
Place this onto medium heat and heat until all the butter has melted and you get a smooth mixure.
Let this mixture simmer for around 2 minutes, you just want it to thicken slightly.
Take this off the heat and leave aside until you're ready to use it.
Once your cake has baked and is still hot, poke some holes into it using a knife or skewer.
Pour half of the sauce over the cake, then leave this aside for around 30 minutes so the sauce can soak into the cake.
After 30 minutes, cut it into slices and serve with some ice cream and the leftover sauce. Enjoy!