Line all the baked bean cans very carefully. They each need to be buttered and their bases and sides lined with baking parchment. Make sure you leave 1cm of parchment higher than the sides of the tin, to make the cakes easier to remove.
Place the jam and rum for glazing in a small pan. Bring to the boil, then sieve. Dab a little into the centre of each board, place a cake on, then brush a little more all over the tops and sides.
Dust a rolling pin and work surface with icing sugar and roll out about
Cut 30cm lengths of ribbon and wrap around some of the cakes, sticking it in place at the back with a little royal icing. Twist raffia around other cakes and tie with a knot.
It is more fun to decorate each cake slightly differently, using a sprig of artificial berries, cinnamon sticks, dried orange slices or star anise flowers. Use the royal icing to ‘glue’ them into place. Tie up the little cakes in individual cellophane bags - or a piece of cellophane cut from a sheet - and finish with a ribbon or a gift tag.
see: Tropical Fruit Cake