Little Fruit, Nut And Rum Cakes

• 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

1. Preheat oven to 300u0b0F. Lightly grease 2 - 6-cup Christmas tree-shaped cupcake pans.
2. 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.
3. 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.
4. 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.

butter, brown sugar, dark rum, baking soda, flour, pumpkin pie spice, eggs, pecans, nuts, almonds, sugar

Taken from recipes-plus.com/api/v2.0/recipes/32048 (may not work)