The dried fruit and candied peel, wash and cut into medium-sized pieces, raisins just leave it as it is. Nuts lightly fry in a frying pan and also chop. Mix all together with half a Cup of rum and leave this mixture for 2 days in a glass, tightly sealed containers at room temperature. Dried fruits can change according to your taste, I took the ones that were available to me.

Sift flour and mix with salt, baking powder and cinnamon. In a separate container beat the eggs. Stir to combine honey and milk.

Whisk softened butter with vanilla and sugar until fluffy.

Add to butter mixture 1/3 honey mixture, flour and beaten eggs, whisk batter. So repeat 2 more times.

Dried fruits and nuts drain in a sieve, ROM save. Connect with the dough nut-fruit mixture.

The form for baking grease with butter and sprinkle with flour. Put in the batter and cook in the oven at 160-170 degrees Celsius for about 50 minutes. Wooden stick out of the cupcake should come out dry, and the surface bounce, and if you lightly push it.

Let the cake stand for 10 minutes, remove it from the mold, soaked in 4 tbsp rum, left over from the dried fruit. Thick cloth or folded in several layers of cheesecloth, place on a large piece of cling film. Soak cloth with 2 tbsp of rum, put on her cake, coat the cake 2 tbsp rum. Wrap it tightly, first in tissue, then in plastic wrap and let it cool down to room temperature. The fabric and the film should cover the surface of the cake from all sides.

Wrap the cake in a large piece of foil, put in a plastic container, tightly cover and seal the junction of the container and covers the broad Scotch. Store in a cool place for 3 months, if you want more than - saturate muffin 1 tbsp rum, carefully wrap it up, close the container and keep on.