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Fruited Bon Bon Cakes

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  Corn flakes/1/2 cup corn flake crumbs 2 Cup (32 tbs)
  Dried prunes 1⁄2 Pound (1 1/4 Cups, Whole)
  Seedless golden raisins 1 Cup (16 tbs)
  Sifted regular all purpose flour 1⁄2 Cup (8 tbs)
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Mace/Nutmeg 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Finely chopped candied citron 4 Ounce (1/2 Cup)
  Chopped candied cherries 1⁄2 Cup (8 tbs) (Red Colored)
  Chopped candied cherries 1⁄2 Cup (8 tbs) (Green Colored)
  Chopped nuts 3⁄4 Cup (12 tbs)
  Soft shortening 1⁄2 Cup (8 tbs)
  Brown sugar 1⁄2 Cup (8 tbs), firmly packed
  Eggs 2
  Rum flavoring 1 Tablespoon
  Candied cherries 4

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.

Recipe Summary

Fruit Dessert

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Fruited Bon Bon Cakes Recipe