Set the oven to 375 degrees Fahrenheit.
The butter, oil, water, honey, and brown sugar should all be combined in a small saucepan over medium heat and stirred just until melted and smooth. While you prepare the dry ingredients, remove from the fire and allow the mixture sit for a few minutes.
The flours, baking soda, baking powder, salt, cinnamon, and handmade pain d'épices spice blend should all be combined in a large mixing basin. To blend, stir. Pour the honey mixture into the flour while it's still warm, then swirl to blend. Rum, vanilla bean paste, orange zest, and egg yolk are all added and mixed.
Butter a pan for small cheesecakes (you can also use a muffin pan but I prefer the size and shape of the mini cheesecake molds). Half to two thirds of the batter should be placed in each mold. Create a depression in each and fill it with a spoonful of jam. Put less batter in the molds at first, add the jam, and then add a bit more batter on top if you wish the jam to be totally inside the cakes.
Until the dough springs back when lightly touched and the nonnettes are golden brown, bake them for 12 to 15 minutes. Prepare the glaze by combining the sifted powdered sugar and lemon juice in a small bowl and stirring until the sugar is dissolved while the nonnettes are baking. Pour the glaze over the nonnettes while they are still warm and in their molds, allowing it trickle into the molds from the sides as they cool (this will allow the glaze to penetrate the cakes). Remove the nonnettes from the molds once they have cooled.
The nonnettes can be kept for up to a week in an airtight container. Nonnettes taste great when eaten warm or at room temperature. depending on size, produces up to 18