Mary Berry's Mini Christmas Cakes

Scale

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Preheat your oven to 160°C (320°F).
Grease and line a 12-hole muffin tray with paper cases.
In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
Add in the eggs, self-raising flour, and mixed spice, stirring until well combined.
Gently fold in the mixed dried fruit and brandy or orange juice.
Spoon the batter evenly into the muffin holes.
Bake in the preheated oven for 25-30 minutes until golden and a skewer inserted comes out clean.
Once baked, allow the cakes to cool in the tray for a few minutes before transferring them to a wire rack.
While they cool, mix the icing sugar with warm water to create a thick paste.
Once the cakes are completely cool, spoon the icing over each cake and decorate with a glacé cherry and a sprig of icing holly leaves.

Store in an airtight container in a cool place for up to a week. Freezing is possible without icing.