In a saucepan, combine mixed dried fruit, orange juice, sherry, and boiling water. Boil briefly, then reduce heat and simmer for 10 minutes. Allow the mixture to sit and plump for optimal moisture.

Preheat your oven to 160°C (325°F) and line two 1lb loaf tins with parchment paper to prevent sticking.

In a large mixing bowl, beat softened butter and dark brown sugar until smooth. Add the eggs one by one, ensuring each is fully incorporated. Gradually fold in the self-raising flour, mixed spice, and the plumped fruit mixture, stirring until well combined.

Pour the batter evenly into the prepared loaf tins. Bake for 50-60 minutes, or until golden brown, and a skewer inserted comes out clean.

Once baked, let the cakes cool in the tins for 10 minutes. Afterwards, gently transfer them to a wire rack to cool completely.

For a festive touch, roll out marzipan and fondant. Brush the tops of the cooled cakes with a little water to help the decorations adhere, then add your desired embellishments.