Make Mini Christmas Cakes

Combine the sultanas, raisins, currants, dates, prunes, cherries, figs, mixed peel, whiskey and orange rind in a large bowl. Cover with plastic wrap and set aside, stirring occasionally, for 2 days to macerate.

Preheat oven to 150°C. Grease and line the base and sides of six (¾ cup/185ml capacity) metal dariole moulds with baking paper. Use an electric mixer to beat the butter and sugar together until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add to the fruit mixture with the flour and mixed spice and use a wooden spoon to stir until well combined.

Spoon fruit mixture evenly among the prepared moulds. Tap the bases of the moulds on a bench to settle mixture to the base. Bake in preheated oven for 1 hour or until a skewer inserted in the centres comes out clean. Remove from oven and cover with foil. Turn cake over to sit on foil. Set aside overnight to cool completely.

To make the royal icing, combine the eggwhite and icing sugar in a small bowl to form a smooth paste. Cut six 10cm-diameter discs from a silver-covered cardboard cake board. Spread a small dot of icing on each cardboard disc. Top with a small piece of baking paper. Use a small, serrated knife to trim the base of each cake. Place the cake, cut-side down, onto each lined board. Fill any holes in cake with pieces of almond paste.

Heat the jam in a small saucepan over low heat until jam melts. Strain through a fine sieve. Brush half the warm jam over the top and side of each cake. Roll out almond paste on a work surface dusted with icing sugar. Use a 7cm round pastry cutter to cut six discs and place on the top of each cake. Cut the remaining almond paste into 5cm-wide strips and place around the side of each cake. Use hands, dusted in icing sugar, to smooth the surface.

Knead the fondant icing and divide into six equal portions. Roll an icing portion out to a 3-4mm thick disc. Brush the almond paste with a little of the remaining jam.

Drape the fondant over the cake and use hands, dusted in icing sugar, to smooth and shape the fondant around the sides of cake. Use a small, sharp knife to trim the edges. Repeat with remaining jam, fondant and cakes.

Decorate with ribbon, royal icing and silver leaf, if desired.