Mini Fruit Cakes

1.	Preheat oven to 150°C
2.	Combine fruit and brandy in a bowl, cover and set aside for 1 hour.
3.	Using an electric mixer cream softened butter, brown sugar and treacle until light and fluffy. Add eggs one at a time beating well after each addition.
4.	Sift flour, mixed spice and cinnamon and stir into creamed mixture along with soaked fruit, mix well.
5.	Spoon mixture into 1 cup capacity patty cases and bake for 25 – 35 minutes. To decorate drizzle tops with golden toffee, arrange a mixture of nuts (almonds, brazil nuts, cashews and macadamias) and drizzle toffee over nuts to set.
6.	To make toffee, place sugar and water in a saucepan. Agitate while coming to the boil, leave to boil until mixture reduces and begins to turn caramel.