Preheat oven to 140°C (285ºF). Place the dried fruit, brandy, sugar, butter and mixed spice in a large saucepan over low heat and stir until the butter is melted and sugar is dissolved. Allow to simmer, covered, for 5 minutes. Set aside to cool.
Add flour, baking powder and eggs to cooled fruit mixture and mix well. Spoon into 6 x 1 cup-capacity (250ml) non-stick muffin tins. Bake for 45 minutes or until cakes are firm. While still hot, splash cakes with a capful of extra brandy. Allow to cool.
To decorate, dust icing with a little icing sugar and roll out to 3mm thick. Cut into star shapes using a cutter and place on top of cakes before serving. Makes 6.