Little Fruit, Nut And Rum Cakes - cooking recipe

Ingredients

1 lb mixed dried fruit
1/2 cup butter, chopped
2/3 cup brown sugar
1/3 cup dark rum
1/4 tsp baking soda
1 cup all-purpose flour, plus 2 tbsp
1 tsp pumpkin pie spice
2 None large eggs, lightly beaten
1/2 cup pecans, halved
1/2 cup macadamia nuts
1/3 cup sliced almonds
1 cup granulated sugar

Preparation

Preheat oven to 300\u00b0F. Lightly grease 2 - 6-cup Christmas tree-shaped cupcake pans.
In a medium saucepan, combine fruit, butter, brown sugar and rum. Stir over low heat, without boiling, until melted and sugar has dissolved. Simmer for 4-5 mins, without stirring, until thickened slightly. Remove from heat and stir in baking soda. Transfer mixture to a large bowl and let cool.
Sift flour and spice mix together. Fold into fruit mixture along with eggs. Distribute between prepared recesses then top with nuts. Bake for 30-35 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then turn out onto a wire rack placed over a sheet tray lined with parchment paper until completely cool.
Combine sugar and 2/3 cup water in a small saucepan. Stir over low heat, without boiling, until sugar has dissolved. Bring to a boil. Boil, without stirring, for 8-10 mins, until golden. Drizzle over cakes. Let cool.