Fruited Bon Bon Cakes Recipe
Ingredients
| 2 cups Corn Flakes or 1/2 cup Corn Flake Crumbs | ||
| Dried prunes | 1 1/4 Cup (16 tbs) | |
| 1 cup seedless golden raisins | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| 1/2 teaspoon mace or nutmeg | ||
| Ground cloves | 1/4 Teaspoon | |
| 1/2 cup (4 ounces) finely chopped candied citron | ||
| 1/2 cup chopped red candied cherries | ||
| 1/2 cup chopped green candied cherries | ||
| Nuts | 3/4 Cup (16 tbs), chopped | |
| 1/2 cup soft shortening | ||
| Brown sugar | 1/2 Cup (16 tbs), firmly packed | |
| Eggs | 2 | |
| 1 tablespoon rum flavoring | ||
| Candied Cherries | ||
Directions
1. If using Corn Flakes, crush into fine crumbs. Set aside.
2. Soak prunes and raisins in hot water to cover; about 20 minutes each.
3. Sift together flour, soda, salt and spices. Stir in Corn Flake Crumbs. Set aside.
4. Drain raisins; drain, pit, and chop prunes. Combine fruits, nuts and sifted dry ingredients.
5. Beat shortening and sugar together until light and fluffy. Add eggs and rum flavoring; beat well. Stir in fruit mixture, mixing only until combined. Arrange about 4 dozen 1 1/2-inch bonbon baking cups in round cake pans or small muffin tins. Fill each cup with 1 tablespoonful batter and garnish with a candied cherry half.
6. Bake in very slow oven (250° F.) about 1 1/2 hours or until cakes are delicately browned and begin pulling from sides of cups. Cool, wrap tightly and refrigerate at least 1 week before using. To serve, remove from cups and drizzle with a confectioner’s sugar glaze, if desired.
2. Soak prunes and raisins in hot water to cover; about 20 minutes each.
3. Sift together flour, soda, salt and spices. Stir in Corn Flake Crumbs. Set aside.
4. Drain raisins; drain, pit, and chop prunes. Combine fruits, nuts and sifted dry ingredients.
5. Beat shortening and sugar together until light and fluffy. Add eggs and rum flavoring; beat well. Stir in fruit mixture, mixing only until combined. Arrange about 4 dozen 1 1/2-inch bonbon baking cups in round cake pans or small muffin tins. Fill each cup with 1 tablespoonful batter and garnish with a candied cherry half.
6. Bake in very slow oven (250° F.) about 1 1/2 hours or until cakes are delicately browned and begin pulling from sides of cups. Cool, wrap tightly and refrigerate at least 1 week before using. To serve, remove from cups and drizzle with a confectioner’s sugar glaze, if desired.
Chef
