Seal the dried fruit and sherry in a sterilized jar (see
Cream the butter and sugar until fluffy. Gradually add the eggs, then sift in the flour, cocoa, mixed spice and ginger.
Whiz half the macerated fruit in a processor until smooth. Add to the cake mixture with the rest of the fruit and alcoholic liquid. Add the white chocolate and fold everything together.
Grease and line a 15 cm (6 inch) cake tin. Spoon the mixture into the tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 1½ hours. The cake is ready when a skewer pushed in the centre comes out clean. Cool in the tin. Put on to a plate or board and peel away the lining paper.
Blend the butter, sugar, cream cheese and brandy together in a food processor until smooth and spread on top of the cake. Finish by decorating with dried cranberries and tying a large ribbon around the sides.