Preheat oven to 180°C/160°fan/Gas 4. Grease a 12-hole muffin tin. Put syrup, butter and brown sugar in a pan and heat gently until melted. Remove from the heat and stir in milk.
Add flour, spice, chopped pecans and fruit and mix well to a thick batter. Divide equally between the prepared tins, smooth the tops and bake for 30 minutes until risen, firm to the touch and lightly golden. Cool for 15 minutes before turning onto a wire rack to cool completely.
Sift icing sugar and cocoa into a bowl. Gradually mix in whisky and 2-3 tsp water to make a smooth, spreadable icing.
Spread icing thickly on top of each cooled cake, allowing it to drip down the sides. Top each with a pecan half and leave to stand for a few minutes until icing is set.
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