Heat - Place dried fruit and juice/brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.

Soak - Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).

Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 20cm / 8" square cake pan with baking paper / parchment paper, or larger pan to get more cakes out of it. (Note 5 on pan size).

Beating - Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5). Add oil and molasses, beat until combined. Add salt, spices and baking powder - beat until incorporated. Add eggs, one at a time, beating until just incorporated.

Stir in the flour with a wooden spoon, then the dried fruit (including all the extra liquid in bowl) and walnuts (if using).

Pour into the cake pan, it will fill it right to the top (it won't spill over, the cake barely rises). Cover the surface with paper then cover with foil.

Bake 2 1/2 hours - Bake for 2 hours, remove the foil and paper, then bake for a further 30 minutes. A skewer inserted into middle should come out clean with no batter on it.

Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before cutting.

Cutting - Trim off the sides (to make them neat). Then cut into 9 squares (or more, if you want). Trim the surface (to make them level as the cake slightly domes). Then flip upside down and decorate the base of the cake.

Simple - Dust with icing sugar. That's all this cake needs, it's so full flavoured and moist! Wrap with cellophane and ribbon to gift.

Ribbon - Wrap and tie a ribbon around each cake. Nice way to present for serving. (Optional to include for gift wrapping too, but then there's a double ribbon situation happening - ie ribbon and cake, ribbon on cellophane!)

Drippy white glaze - Mix the icing sugar, butter, vanilla and start with 2 tbsp milk. Mix really well (it will take time to come together, be patient). Then adjust thickness using 1/2 tsp milk at a time. BE CAREFUL - it goes from too thick to too thin very easily! Goal: Thick glaze that will ooze "pudding style", as pictured, rather than dripping in long streaks. Spoon onto cake, coaxing it down the sides. Allow to set before wrapping.

Fondant - See directions in my classic round Christmas Cake.

Serving - serve with custard for a traditional experience! Either homemade custard or store bought pouring custard.