1. Preheat the oven. Preheat your oven to 350°F (175°C). Grease six mini loaf pans and lightly dust them with flour, or line them with parchment paper.

2. Prepare the fruit and nuts. Chop the candied fruit and nuts into small pieces. If the raisins are very dry, soak them in warm water for 10 minutes, then drain and pat dry.

3. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.

4. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.

5. Add the eggs and flavorings. Beat in the eggs one at a time. Mix in the vanilla extract, orange zest, and orange juice until combined.

6. Combine the batter. Add the dry ingredients in two portions, alternating with the milk. Mix gently until just combined; avoid overmixing.

7. Fold in the fruit and nuts. Gently fold the candied fruit, raisins, and chopped nuts into the batter, distributing them evenly.

8. Fill the mini loaf pans. Divide the batter evenly among the six prepared pans, filling each about two-thirds to three-quarters full. Smooth the tops.

9. Bake. Bake for 35–45 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Begin checking around 30 minutes because mini loaf pan sizes vary.

10. Cool the loaves. Let the fruitcakes rest in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.

11. Prepare the glaze (optional). Whisk the powdered sugar with enough orange juice or milk to make a thick but pourable glaze.

12. Decorate and serve. Drizzle the glaze over the cooled loaves. Add chopped pistachios or extra candied fruit if desired. Allow the glaze to set before slicing or wrapping.