• Oven and Pan - Preheat oven to 160°C / 320°F. Line an 8×8 inch square pan with parchment.
• Prepared the soaked fruits - Add all dried fruits to a saucepan with brandy + rum (or juice). Cook on low heat until the fruits soften, and most of the liquid is absorbed. Remove from heat and let cool completely. Warm fruit will melt the butter, so cooling is important.
  100 g Black sultanas, 100 g Golden sultanas , 80 g Golden raisins , 80 g Dried cranberries, 60 g Dried cherries, 60 g Candied mixed fruit / mixed peel, 40 g Dried apricots, 40 g Dried figs, 120 ml Brandy + dark rum mix (or orange juice)

Fruitcake batter

• In a stand mixer bowl, cream the soft butter and brown sugar until pale and fluffy. Add the eggs, one at a time. Mix in vanilla, almond extract, orange zest, and molasses.
  113 g Unsalted butter, 150 g Dark brown sugar, 2 large Eggs, 1 tsp vanilla extract, ½ tsp almond extract, 1 tbsp Molasses, Zest of 1 orange
• In another bowl, whisk together flour, baking powder, baking soda, salt, and spices. Add the dry ingredients to the wet and mix gently — don’t overmix.
  190 g All-purpose flour, ½ tsp Baking powder, ¼ tsp Baking soda, ½ tsp Salt, 1 tsp Ground cinnamon, ½ tsp Ground ginger, ¼ tsp Ground cloves, ¼ tsp Nutmeg
• Fold in the cooled, soaked fruits, then the almonds and cashews.The batter will be thick and loaded with fruit — exactly right.
  60 g Chopped almonds, 60 g Chopped cashews

Bake and cool

• Spread the batter evenly into the pan. Bake for 60–75 minutes until the top is set, and a skewer comes out clean. Cool completely in the pan, then refrigerate for cleaner slicing.

  Optional: Drizzle a tablespoon or two of rum over the warm cake.
  2 tbsp Apricot jam with 2 tbsp water

Frost with Marzipan and Fondant

• Roll the marzipan into an 8 × 8-inch square. Roll the fondant into another 8 × 8-inch square. Use the cake pan as a guide to cut around it.

  Brush the top of the cake with strained apricot jam, then place the marzipan. Brush with more jam, then place the fondant on top.
  300 g Marzipan , 250 g Fondant

Make them mini cakes

• Cut the cake into half, then each half into 4 pieces to make 8 rectangles.
• Pipe - Pipe a small zigzag Christmas tree using royal icing and a star tip. Start wide at the base and narrow toward the top. Add a fondant star or sprinkle to finish. Let the icing dry completely before packaging.
  1 cup Royal icing , Small star piping tip, Fondant stars or sprinkles