Mini Christmas Cakes

Place the mixed fruit, figs and prunes in a large bowl and add the whiskey, orange zest and juice. Cover and leave to soak overnight, or up to three days. 

Line the bases and sides of the tins with baking paper and then wrap the outside of each one in 4 layers (2 doubled) of newspaper or brown paper and secure with string. This helps prevent the outside of the cakes from scorching while the insides are still cooking. 

Preheat the oven to 150˚C. 

Beat the butter and sugar in a large bowl until creamy. Beat the eggs in one at a time then add the bananas and soaked fruit and mix to combine. Sift in the flour and spices, add the nuts and mix well. Pour into the prepared tins and bake for 85-90 minutes until cooked through. Cool to room temperature before icing. 

Icing: Beat the butter and cream cheese until soft and pale. Add half the icing sugar and half the whiskey, beating to combine. Add the remainder and beat again. Divide between the cakes and smooth over the top. Decorate as desired. Makes 6 cakes.