6 Item
1H 15M


Fruit and nut topping


1.Preheat oven to 150°C. Line a 6-hole texas muffin pan (¾-cup/180ml) with paper cases.
2.Combine fruit and nuts in a medium bowl. In a small bowl, beat eggs with electric mixer until thick and creamy. Add sugar, rum and butter; beat until just combined.
3.Stir egg mixture into fruit mixture with sifted flours. Divide mixture into paper cases, pressing mixture down firmly.
4.Make fruit and nut topping by combining ingredients in a bowl. Divide evenly over cakes.
5.Bake about 1¼ hours; cover cakes loosely with foil halfway through baking time. Cool cakes in pan.
6.Remove cold cakes from pan and brush tops with jam.

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