Method1. Soak the sultanas and apricots in the brandy for 20 minutes, until softened. 2. Melt the butter and sugar in a saucepan over a low heat until sugar has dissolved. Remove from heat, allow to cool slightly, then stir in the sultana mixture and eggs. 3. Fold in the flour and spices until well combined. Spoon between 12 x 1/3 cup capacity muffin pans that have been lined with muffins cases. Bake at 180°C for 15 minutes until golden and cooked through. Allow to cool on a wire rack. Top each cake with a dollop of Ricotta Topping and slices of ginger. Drizzle with extra honey if desired. Ricotta Topping: Combine ricotta, cream, honey and cinnamon, set aside until required. --**Tip: **--To speed things up Christmas morning, soak the fruit overnight, measure out and weigh other ingredients and sift the dry ingredients.