Fruit Cake Bonbons
|Canned frozen juice concentrate||6 Ounce, thawed|
|Molasses||1⁄2 Cup (8 tbs)|
|Raisins||15 Ounce (1 Package)|
|Mixed chopped candied fruits and peels||1 Pound (1 Jar, 2 Cups)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs), sifted|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Chopped california walnuts||1⁄2 Cup (8 tbs)|
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.