What you'll need
Dawn Exceptional Premium Vanilla Crème Cake Base (00356691)
Water
Bakery Essentials Soybean Vegetable Oil (02505321)
DDA® Royal Glace Mix Fruit (cherries, orange, citron, lemon peel, pineapple) (01288530)
DDA Ground Allspice (00697328)
DDA Ground Nutmeg (00430819)
DDA Ground Ginger (00388290)
DDA Ceylon Cinnamon (01096587)
Barry Callebaut 10/12% Black Cocoa Powder (02465559)
DDA Rum Flavor (00862525)
Bakery Essentials No Stick Pan Coating (02498154)
Dawn Exceptional® Fon Dip White Flat Icing (00018952) -or- Dawn Exceptional® Enhanced Stability White Flat Icing (00672560)
Directions
Working Method
Follow the manufacturer's directions on bag, measure out 4 pounds of prepared cake batter. Fold in 0.02oz or ¼ tsp allspice, 0.02oz or ¼ tsp nutmeg, 0.05oz or ½ tsp ginger, 0.11oz or 1tsp cinnamon, 0.06oz or 1tsp black cocoa, 0.17oz or 1 tsp rum extract, and 1 pound glace fruit. Treat a large cupcake pan with non-stick spray (do not use cupcake liners). Deposit 6 oz batter into pans, bake at 350F until cake springs back lightly when touched. Let cakes cool 5 min, then turn out of pan and let cool completely. Glaze with flat icing and decorate with fresh cranberries and mint leaves.