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Put the butter, sugar, fruit, cherries, orange zest and juice, and whiskey/brandy into a saucepan. Heat gently until the butter melts, then cool for 30 mins.
Stir in the eggs, ground almonds and nuts, then add the flour and mixed spice.
Divide between 12 cupcake cases and bake for 25 to 30 mins, until a skewer comes out clean.
While warm, pierce each cake and brush with a little whiskey or brandy. Cool completely.
Wrap each cake in greaseproof paper, then tinfoil, and keep in an airtight box somewhere cool and dry.
Check about every 2 weeks. If a cake feels a little dry, feed with about ½ tsp whiskey or brandy. If still moist, skip that feed.
Stop feeding about 1 week before decorating.
About 1 week before Christmas, brush the tops with apricot jam, honey or marmalade and add a thin disc of marzipan.
Leave for 24 to 48 hours, then cover with white fondant and add festive decorations.