Pre-heat oven to 375F. Cream the 6 oz. butter and 6 oz. sugar together and then beat in the egg yolks, one at a time.
Sift the flour into another bowl with the mixed spice and then add them to the butter, sugar and egg yolk mixture.
Stir in the currants/raisins/pecans and add enough milk to make a soft dough, similar to scones. Roll the dough out and cut out little cakes with a biscuit cutter.
Mark each cake with a cross and then place them on a greased and/or lined baking sheet. Bake the cakes for 10 to 15 minutes, or until golden brown.