1/2 c. unsulphured molasses
1/4 c. water
1 (15 oz.) pkg. raisins
1 jar (1 lb.) mixed candied fruit
1/2 c. butter
2/3 c. sugar
3 eggs
1 c. plus 2 tbsp. sifted all-purpose flour
1/8 tsp. baking soda
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ground cloves
1/4 c. orange juice or rum
1/2 c. chopped nuts

Blend together molasses and water in a large, deep saucepan. Place over low heat; stir constantly until mixture comes to a boil. Add raisins; bring to a boil again. Reduce heat and simmer 5 minutes. Remove from heat; stir in candied fruit. Reserve.

Cream together butter and sugar. Blend in eggs, one at a time. Sift together flour, soda and spices; add to butter mixture alternately with orange juice. Add molasses-fruit mixture and chopped nuts; blend.

Line 1 3/4 inch cupcake pan with paper cups. Spoon in fruitcake mixture. If desired, garnish with pecan half or additional candied fruit. Bake in a 325 degree oven 25 to 30 minutes. Cool before storing. Makes 6 dozen fruitcake bonbons.