Preheat the oven to 150°C (300°F) and grease your mini cake tins.

Cream together 175g of softened butter and 175g of light brown sugar until fluffy.

Gradually add 3 large beaten eggs to the creamed mixture, mixing well.

Sift together 175g of self-raising flour and 2 tsp of ground mixed spice.

Fold the sifted flour and spice mixture into the wet ingredients along with 115g of mixed dried fruit and 2 tbsp of brandy or orange juice.

Spoon the mixture into greased mini cake tins, filling each about two-thirds full.

Bake in the oven for 20-25 minutes until a skewer comes out clean.

Allow the cakes to cool in the tins for about 5 minutes before transferring them to a wire rack.

Mix 115g of icing sugar with 1-2 tbsp of warm water until smooth for icing.

Once cooled, drizzle or spread the icing over the cakes and decorate with glacé cherries and holly leaves.