Line a square oven proof dish with baking paper and sprinkle with breadcrumbs. Pour rum essence over sultanas and mixed peel and allow to stand for two minutes. Blend cheese and eggs and stir in fruit, almonds, spices and lemon rind.
Pour into prepared tin and bake at 180C for 45 minutes, or until top has lightly browned. Allow to cool, then refrigerate. Cut into eight squares, garnish with mint.