Preparation

• Prepare molds: Grease your mini cake molds or muffin tins thoroughly and line the bottoms with parchment paper for easy removal once baked.
• Cream butter and sugar: In a mixing bowl, beat together the softened unsalted butter and brown sugar until the mixture turns pale, creamy, and fluffy.
• Incorporate eggs: Add the large eggs one at a time, mixing well after each addition.
• Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and nutmeg.
• Fold in dry mix: Gently fold the dry mixture into the butter mixture until just combined.
• Add fruits and zest: Fold in the mixed dried fruit, glacé cherries, optional mixed peel, orange zest, and lemon zest.
• Fill molds: Spoon the prepared cake mixture into your molds, filling each one about three-quarters full.
• Bake to perfection: Place your filled molds in a preheated oven set to 300°F (150°C) and bake for 35–45 minutes.
• Cool and finish: Let the cakes cool in the tin for 10 minutes before transferring them to a wire rack.