Preheat your oven to 150°C (300°F). Grease and line mini cake tins with parchment paper.

In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy, about 4-5 minutes.

Gradually add the beaten eggs, mixing well after each addition. Continue mixing for another 2-3 minutes.

Sift in the self-raising flour and ground mixed spice, gently fold them into the mixture until no flour streaks remain.

Stir in the mixed dried fruit and either brandy or orange juice until evenly distributed.

Spoon the batter into the prepared mini cake cases, filling each about two-thirds full.

Bake for approximately 25-30 minutes or until golden brown and a skewer inserted comes out clean.

Allow the cakes to cool in their tins for about 10 minutes, then transfer to a wire rack to cool completely.

For icing, mix the icing sugar with warm water until smooth. Ice the cooled mini cakes as desired.

Decorate with glacé cherries and icing holly leaves for an extra festive flair.