Instructions
1-Place the dried fruit in a saucepan: Place the dried fruit in a saucepan. Squeeze over the juice of the orange and pour over the sherry and boiling water. Bring to the boil, then simmer for 10 minutes (lid OFF), stirring every couple of minutes. Leave to stand until needed.
2-Preheat your oven to 180C / 160C: Preheat your oven to 180C / 160C fan / gas mark 4 / 350F. Put 12 muffin cases in a muffin tin.
3-In a large mixing bowl, beat together: In a large mixing bowl, beat together the butter and sugar thoroughly.
4-Add the eggs, one at a time,: Add the eggs, one at a time, beating the mixture until smooth after each one.
5-Gently fold in the flour, mixed spice: Gently fold in the flour, mixed spice and cinnamon until fully incorporated.
6-Add the glacé cherries and the dried: Add the glacé cherries and the dried fruit, plus any remaining liquid from the saucepan. (There should be very little liquid left, as most of it will have soaked into the fruit or evaporated.) Stir gently until the fruit is evenly distributed.
7-Divide the mixture evenly between the muffin: Divide the mixture evenly between the muffin cases.
8-Cook in the preheated oven for 30: Cook in the preheated oven for 30 minutes. Check with a skewer – if cooked the skewer should come out clean. If not give the muffins an extra couple of minutes and try again.
9-Serve just as they are or with: Serve just as they are or with a simple icing made from icing sugar and orange juice.