MINI CHRISTMAS CAKES

Steps:

• Place mixed fruit into a very large basin.
• Add rum and mix well.
• Cover with plastic wrap and allow to stand overnight.
• The next day, preheat oven to 150°C (300°F) and arrange oven racks to accommodate muffin tins in the centre section of the oven.
• Place 2 muffin cases into each hole of 2 or 3, 12 hole muffin tins.
• 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.
• Add cooled, melted butter and sifted flours and mix thoroughly.
• 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.
• Spoon the mixture into the muffin cases, filling to almost full.
• Use the back of a spoon to smooth the top of each cake.
• 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.
• Bake, in batches if necessary, at 150°C (300°F) for about 40-45 minutes or until a skewer inserted into the centre of a cake comes out clean.
• When cooked, remove muffin tins from the oven, remove cakes in their papers from muffin tins and cool on racks.
• 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.
• Alternatively, wrap each cake, still in its paper, tightly in plastic wrap, pack into plastic freezer bags and freeze.
• Cakes will keep for at least a month if stored correctly or longer if frozen.