Preheat your oven to 375°F (190°C) and prepare your mini cheesecake or muffin pan by greasing it lightly.

In a medium saucepan, combine unsalted butter, neutral oil, water, honey, and packed dark brown sugar over medium heat. Stir until melted and smooth, about 3-5 minutes.

In a large mixing bowl, whisk together all-purpose flour, rye flour, baking powder, baking soda, salt, ground cinnamon, and homemade Pain d’épices spice blend.

Pour the warm honey mixture into the dry ingredients. Stir until just combined, then add rum, vanilla extract, orange zest, and egg yolk.

Fill your pan molds about two-thirds full with batter and create small indentations in the center of each.

Place about a teaspoon of jam into each indentation and cover with more batter to seal.

Bake for approximately 12-15 minutes or until golden brown.

Prepare the glaze by mixing powdered sugar and lemon juice until smooth. Once cakes are out, spoon the glaze over them.

Let cool in the pan for about 10 minutes before serving. Store leftovers in an airtight container.