Little Christmas cakes

Step 1

Combine the dried fruit, orange rind, orange juice and sherry or brandy in a bowl. Cover with plastic wrap and set aside overnight to soak.

Step 2

Preheat oven to 150C. Grease and line a 20cm square cake pan with 3 layers of baking paper.

Step 3

Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the fruit mixture and stir to combine. Add the flour and mixed spice. Stir until well combined.

Step 4

Spoon the mixture into the prepared pan and smooth the surface. Gently tap on bench to settle mixture. Bake for 2 hours or until a skewer inserted in the centre comes out clean. Cover with foil and turn cake onto the kitchen bench. Leave in pan to cool completely.

Step 5

Use a large serrated knife to cut cake into 16 x 5cm squares. Melt the jam in a saucepan over medium heat. Strain through a sieve into a small bowl.

Step 6

Divide the fondant into 16 portions. Dust a clean work surface with icing sugar. Roll 1 fondant portion into a 15cm disc. Brush the warm jam over the top and sides of 1 cake square. Ease fondant over cake square to cover. Use a small sharp knife to trim. Repeat with the remaining cakes and fondant. Tie ribbon around cakes to decorate.