Preheat your oven to 150°C (300°F) and grease mini cake molds with butter or non-stick spray.

In a large mixing bowl, cream together the softened butter and light brown sugar using an electric mixer until light and fluffy, about 3-5 minutes.

Gradually add the beaten eggs to the butter-sugar mixture, mixing well after each addition.

Sift together self-raising flour and ground mixed spice in a separate bowl, then gently fold this into the wet ingredients.

Mix in the dried fruit and either brandy or orange juice, folding gently to distribute evenly.

Divide the batter into molds, level off the tops, and bake for 25-30 minutes until a toothpick comes out clean.

Allow the cakes to cool in their molds for about 10 minutes before transferring to a wire rack to cool completely.

For optional icing, mix icing sugar with warm water to reach the desired consistency and decorate the cooled mini cakes.