In a saucepan, combine the rum, dried raisins, and candied fruits, and bring to a boil.
Continue cooking until the rum has been absorbed. Let cool and set aside.

Cream the butter and sugar with an electric mixer until the mixture is smooth.
Add the eggs one by one, then pour in the flour that has been previously sifted with the baking powder, candied fruits, and raisins with rum, and mix well.

Preheat the oven to 410 F (210 C).
Fill 14 mini cake molds (or jumbo muffin molds) 3/4 of the way, lined with paper cups.

Bake for 10 minutes, then reduce the oven to 300 F (150 C) for 35 minutes.
Remove from the oven and let cool on a wire rack.

These cakes can be stored for about 10 days in a metal or plastic box. They are best when they are a little stale.
You can also freeze them without any issues.