Fruit Cake Bonbons Recipe
Ingredients
| 1 6-ounce can frozen orange juice concentrate, thawed | ||
| Molasses | 1/2 Cup (16 tbs) | |
| 1 15-ounce package raisins | ||
| Candied fruits | 1 1 pound | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Eggs | 3 | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Soda | 1/8 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| California walnuts | 1/2 Cup (16 tbs), chopped | |
Directions
In saucepan, combine first 3 ingredients.
Cook over medium heat, stirring occasionally till mixture comes to boiling.
Reduce heat; simmer 5 minutes; remove from heat.
Reserving 1/2 cup candied fruit, stir in remainder.
Cream butter and sugar together.
Beat in eggs, one at a time.
Sift together dry ingredients.
Stir into creamed mixture.
Add orange juice mixture and nuts; mix well.
Line 1 3/4-inch muffin pans with miniature paper bake cups.
Place 1 tablespoon batter in each; top with 1 or 2 pieces of reserved fruit.
Bake at 350° for 20 to 25 minutes.
Cool; wrap; tie.
Cook over medium heat, stirring occasionally till mixture comes to boiling.
Reduce heat; simmer 5 minutes; remove from heat.
Reserving 1/2 cup candied fruit, stir in remainder.
Cream butter and sugar together.
Beat in eggs, one at a time.
Sift together dry ingredients.
Stir into creamed mixture.
Add orange juice mixture and nuts; mix well.
Line 1 3/4-inch muffin pans with miniature paper bake cups.
Place 1 tablespoon batter in each; top with 1 or 2 pieces of reserved fruit.
Bake at 350° for 20 to 25 minutes.
Cool; wrap; tie.
Chef
