Preheat the oven to 160°C / fan 140°C / gas 3. Prepare your lined tins. Soak the sultanas, currants and raisins in the brandy.
Cream the butter and sugar together using an electric whisk until nice and smooth.
Then add the eggs and whisk until combined. Add the flour and nutmeg until you have a nice thick cake batter.
Using a wooden spoon stir in all the dried fruit.
Spoon the mixture into the muffin cases, fill them quite high and level them out with a spoon. Bake in the oven for about 25-30 minutes until golden brown. Insert a skewer into the cake and if it comes out clean your cake is cooked. Set aside and let them cool completely before icing.
While the cakes are cooling make the frosting. Cream the butter on its own for about 5 minutes on a medium speed.
Sift the icing sugar into the creamed butter and then mix together at a slow speed. Gradually increase the speed until it forms a thick paste.
Add the milk and vanilla extract, then whisk together for one minute.
Separate the mixture into two bowls. Add the red food colouring to the one bowl, stir in until you have a vibrant colour.
Choose a nozzle and put the two types of frosting into the separate sections of the piping bag. Pipe each cake and place on the candy cane.