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1
Place mixed fruit into a very large basin.
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2
Add rum and mix well.
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3
Cover with plastic wrap and allow to stand overnight.
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4
The next day, preheat oven to 150u00b0C (300u00b0F) and arrange oven racks to accommodate muffin tins in the centre section of the oven.
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5
Place 2 muffin cases into each hole of 2 or 3, 12 hole muffin tins.
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6
One ingredient at a time, add the beaten eggs, grated apple, treacle and sugar to the fruit mixture, mixing well with a wooden spoon after each addition.
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7
Add cooled, melted butter and sifted flours and mix thoroughly.
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8
If you're making these instead of a Christmas cake, make sure to let every member of the family have a stir of the mixture while they make a Christmas wish.
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9
Spoon the mixture into the muffin cases, filling to almost full.
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10
Use the back of a spoon to smooth the top of each cake.
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11
Press a glace cherry into the centre of each cake and, around each cherry, press in 5 almonds to make 'petals'- pointy end closest to the cherry.
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12
Bake, in batches if necessary, at 150u00b0C (300u00b0F) for about 40-45 minutes or until a skewer inserted into the centre of a cake comes out clean.
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13
When cooked, remove muffin tins from the oven, remove cakes in their papers from muffin tins and cool on racks.
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14
When cakes are completely cool, store in airtight tins and keep in a cool place or, if you're in a warm climate, store in the refrigerator.
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15
Alternatively, wrap each cake, still in its paper, tightly in plastic wrap, pack into plastic freezer bags and freeze.
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16
Cakes will keep for at least a month if stored correctly or longer if frozen.
