Put the fruit in a bowl

Pour the rum or brandy over the fruit and stir well

Leave to soak - best to leave over night

Cover the mix with with cling-film pushed down onto fruit to make it airtight

Put another layer of cling-film over top of the bowl

Stir three times during the soak with a metal spoon so each tiny chunk of fruit soaks the flavour of the rum or brandy

By morning the fruit should have soaked almost all of the rum or brandy

Pre heat the oven to on Gas 3 / 170c / 325F

Cream the margarine and sugar until light and fluffy

Add the eggs, one at a time and whisk briskly between each one

In a separate bowl, mix the flours together and stir in the bicarbonate of soda and mixed spice

Add half of the flour and spice mix to the creamed eggs, butter and sugar mix by folding with a metal spoon

Add the fruit and mix in carefully

Fold in the remaining flour mix

If your mixture is a little runny add more sifted plain flour until the mixture just slightly drops from spoon

Decorate with cherries and almonds

Use two paper muffin cases for each cake

Fill each case with cake mixture and place on baking tray

Turn Oven down to gas 2 / 150c just before putting in

Bake in the oven for about 20 mins

Check 5 mins before as everyone's oven works different

Test to see if ready by placing clean finger gently in middle - if springs back-they are ready

Cool, then place on wire rack almost cold