Citron
is a thorny evergreen shrub (Citrus medica) native to India and
widely cultivated for its large lemonlike fruits that have a thick warty
rind.
The rind of this fruit is often candied and used in
confections and fruitcakes.
RECIPE
Fruitcake Bonbons
Ingredients:
1 lb mixed candied fruit*
1/4 lb candied citron*
1 lb date pieces*
1/2 lb candied whole red cherries*
1 c. raisins*
1 c. pecan pieces*
1 c. walnut halves*
4 c. whole wheat pastry flour
1 t. sea salt*
1 t. each ground cinnamon* & ground
cloves*
1/2 t. nutmeg*
1 c. butter
2 c. cane juice crystals*
4 eggs
1 t baking soda*
1 1/2 c. buttermilk
Line 1 1/4" muffin-pans with paper
bonbon cups.
Combine all fruit and nuts in one bowl.
Mix together flour, salt and spices in
second bowl. Use just enough to coat all fruit and nuts.
Add baking soda to remaining flour.
Cream together butter & sugar til light
and fluffy; beat in eggs, one at a time.
Add flour and buttermilk alternately to
creamed mixture. Add fruit and nuts.
Fill paper cups 3/4 full. Bake in
preheated oven at 300º F for 40-50 min. Have pan of water in oven
to keep cakes moist. Remove from pans and cool.
Remove paper from cakes. Set on rack
and spoon glaze over each. Let glaze set til firm. Makes 11 dozen
bonbons.
Glaze:
Mix 1/4 c water, 1 T light corn syrup, 3 c confectioners sugar, and
1/8 t. salt in top of double boiler. Heat just til lukewarm,
stirring occasionally. Remove from hot water and add 1 t. vanilla.
You can divide and tint glaze in different colors.
*These products are
available at www.barryfarm.com
