METHOD

1. Place the cranberries, raisins, currants, figs, almonds and brandy in a small saucepan over medium heat. Cook for 8 minutes, stirring occasionally, or until the fruit is plump and brandy has been absorbed. Remove from heat and allow to cool completely. 
2. Preheat oven to 140°C (275°F). Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the eggs, one at a time, and beat to combine. 
3. Place the fruit mixture, flour, bicarbonate of soda and mixed spice in a large bowl and mix well, ensuring the fruit is completely covered by the flour. Add the egg mixture and milk and stir well to combine. 
4. Divide the mixture between 6 x 1-cup-capacity (250ml) well-greased mini bundt tins and place on a large baking tray. Cook for 30 minutes or until cooked when tested with a skewer. 
5. Turn out from tins and place on a wire rack. Drizzle with the extra brandy and allow to cool completely. Decorate with antlers (see below) and thyme and dust with icing sugar to serve. Serves 6.

GINGERBREAD ANTLERS

1. Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes, scraping down the sides of the bowl, until pale and creamy. 
2. Add the golden syrup, flour, bicarbonate of soda, ginger and mixed spice and beat until the mixture just comes together to form a smooth dough. 
3. Roll out between 2 sheets of non-stick baking paper to 4mm thick. Refrigerate for 1 hour or until firm. Preheat oven to 160°C (325°F).
   
4. To make the gingerbread antlers, use an 11cm antler cookie cutter to cut out the cookies. Place on a large baking tray lined with non-stick baking paper and cook for 10–12 minutes or until golden brown. Allow to cool on trays slightly before transferring to wire racks to cool completely.