2.Grease a 12-hole (⅓-cup/80ml) standard muffin pan; line base of pan holes with rounds of baking paper (see notes).
3.Combine nuts and glacé fruit in a small bowl; sprinkle mixture evenly into pan holes.
4.Beat spread in a small bowl with an electric mixer for about 1 second, just to soften slightly (see notes). Sift flour, spices and 2 tablespoons of the sugar together in a medium bowl. Beat flour mixture and milk into spread only until combined.
5.Beat egg and egg white in a small bowl with an electric mixer for about 5 minutes or until thick and creamy. Add remaining sugar, beat until dissolved. Gradually beat egg mixture into flour mixture. Spoon mixture into pan holes.
6.Bake cakes for about 15 minutes. Stand in pan for 5 minutes; turn, bottom-side up, onto a wire rack to cool. Remove lining papers.
The easiest way to line the base of a pan hole is to cut the bottom out of cupcake paper cases; use the correct sized case for the muffin pan. Don’t overbeat the dairy-free spread or it will break down; you just need to break it up before adding the flour mixture. These cakes will keep in an airtight container at room temperature for up to three days.