Place the butter, flour, sugar and eggs in a large bowl and whisk until smooth.
Add the crystallised ginger and Cherries and Berries mix and fold in.
Prepare four mini loaf tins by spraying lightly with Lurpak cooking mist.
Spoon equal amounts of the cake mixture into the four tins.
Bake at 180 degrees for approximately 20-25 minutes, or until firm and golden brown. Test with a cake tester to ensure the middle is cooked.
Leave the tins to cool for a few minutes, then remove the loaves from the tins and allow them to cool completely on a cooling rack.
Meanwhile, make the buttercream icing.
Spread the buttercream icing thickly on each loaf, and smooth over the top.
Press the Cherries and Berries mix into the icing gently.