• 1 hr 15 mins cooking
  • Makes 6 Item
  • Print


  • 2 (55g) rings glacé pineapple, coarsely chopped
  • 3 (85g) whole glacé apricots, coarsely chopped
  • 1 cup (140g) seeded dried dates, coarsely chopped
  • 2/3 cup (140g) red and green glacé cherries, halved
  • 1/2 cup (80g) whole blanched almonds, halved
  • 1 cup (160g) brazil nuts, halved
  • 2 eggs
  • 1/3 cup (75g) firmly packed light brown sugar
  • 1 tablespoon dark rum
  • 60 gram butter, softened
  • 1/4 cup (35g) plain flour
  • 2 tablespoon self-raising flour
  • 1/3 cup (110g) apricot jam, warmed, strained
Fruit and nut topping
  • 3 (80g) rings glacé pineapple, coarsely chopped
  • 1/2 cup (100g) red and green glacé cherries, halved
  • 1/2 cup (80g) brazil nuts
  • 1/2 cup (80g) whole blanched almonds


  • 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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