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