Follow the manufacturer's directions on bag, measure out 4 pounds 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.