These scaled-down versions of a traditional fruitcake can be made just a week in advance.
Preheat the oven to 160°C. Grease 12 mini ring-cake tins or 12 hollows of a muffin tin well with nonstick spray.
1. Put the dates, fruit mix, cherries, almonds, sugar and rooibos tea in a saucepan and heat over low heat until the sugar has melted. Stir from time to time to prevent the mixture burning.