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.
Vanilla Cake, Cherry, Orange, Citron, Lemon Peel, Allspice, Nutmeg, Ginge, Cinnamon, Cocoa Powder, Rum, Flat Icing