Holiday Fruitcake: Fruitcake Bonbons

Preparation info

  • Difficulty


  • Makes

    11 dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About


Line muffin-pan cups with paper bonbon cups. Fill cups three fourths full with batter. Bake in slow oven (300°) 40 to 50 minutes (place pan of water in oven so cakes will stay moist). Remove from pans. Cool on rack.

  1. Remove paper cups from cakes. Set cakes on racks over foil or waxed paper. Spoon Tinted Bonbon Glaze over tops and down sides of cakes. Let stand until glaze is firm. If first coat of glaze is too thin, repeat. The glaze that drips off may be scraped up, melted over hot water and reused.