Name: Jewelettes
Cook time: 75 min
Total time: 75 min
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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