Christmas on a budget: Economical fruitcakes

1. Preheat oven to moderately slow, 160°C. Lightly grease and line recesses of an 8-hole mini loaf pan with baking paper.
   
2. Place dried fruit, water and oil into a large saucepan. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat.
   
3. Stir sherry and egg into fruit with a wooden spoon. Add cake mix and almonds, mixing well.
   
4. Fill prepared loaf pan and smooth surface. Bake for 35-40 minutes, or until cooked when tested with a skewer. Cool in pan. Remove and store in an airtight container.

• To decorate cakes as we have, knead colour of choice into prepared fondant icing. Roll out between two sheets of baking paper until 3mm thick. Cut out star shapes and decorate with cachous. Brush cake with warmed marmalade. Press stars on. Wrap in ribbon.
  
• Alternatively, decorate top of uncooked cake with whole blanched almonds before baking.