Mini Christmas Cakes

Step 1: Place the dried fruit and juice or brandy in a large microwave-safe container. Microwave on high for 1 1/2 minutes, or until hot.

Step 2: Stir to coat all the fruit in liquid. Cover and set aside for 1 hour so the fruit can plump up, soak, and cool.

Step 3: Preheat the oven to 160°C / 320°F (140°C fan). Grease and line a 20 cm / 8-inch square cake pan with baking paper. A larger pan will make more cakes.

Step 4: Using an electric beater, beat the butter and sugar until smooth and creamy, about 1 minute on speed 5. Add the oil and molasses and beat until combined. Add the salt, spices, and baking powder and beat until incorporated. Add the eggs one at a time, beating until just incorporated.

Step 5: Stir in the flour with a wooden spoon, then stir in the soaked dried fruit, including all the liquid in the bowl, and the walnuts, if using.

Step 6: Pour the batter into the cake pan; it will fill the pan to the top, but the cake barely rises. Cover the surface with baking paper, then cover with foil.

Step 7: Bake for 2 hours. Remove the foil and baking paper, then bake for a further 30 minutes. A skewer inserted into the middle should come out clean, with no batter on it.

Step 8: Remove the cake from the oven and cool in the pan for 20 minutes before transferring it to a cooling rack. Cool completely before cutting.

Step 9: Trim the sides to neaten them, then cut the cake into 9 squares or more. Trim the slightly domed surface to level the pieces, then turn them upside down so the base is ready to decorate.

Step 10: Dust with icing sugar. To give the cakes as gifts, wrap them in cellophane and tie with ribbon.

Step 11: For serving, wrap and tie a ribbon around each cake. You can also add ribbon to gift wrapping.

Step 12: For the white glaze, mix the icing sugar, butter, vanilla, and 2 tablespoons of milk thoroughly; it will take time to come together. Add more milk 1/2 teaspoon at a time to adjust the thickness. Aim for a thick glaze that oozes down the cake like pudding rather than running in long streaks. Spoon it onto the cakes and coax it down the sides. Let it set before wrapping.

Step 13: Decorate with Christmas fondant using directions for a classic round Christmas cake.

Step 14: Serve with homemade or store-bought pouring custard, if desired.