Chocolate christmas cakes

Instructions

1. Preheat oven to 150°C. Place twelve ½-cup (125ml) capacity square baking cases on a baking tray. Combine the prune, sultanas, currants, blueberries, coffee and vanilla extract in a bowl.
2. Using electric beaters, beat the canola spread and brown sugar until light and fluffy. Add the eggs, 1 at a time, beating until combined. Stir in the fruit mixture. Sift over the flour, cocoa powder, cinnamon and bicarbonate of soda, and stir until combined.
3. Spoon the mixture into the cases. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.
4. To decorate, place a star or bow cut-out over 1 cake. Dust with icing sugar. Remove cut-out and repeat with remaining cakes.