Yield: 24 servings
Combine the sugar, spices, honey and water in a 1- quart saucepan. Cook over low heat until the syrum forms a thread (232 degrees F on a candy thermometer). Remove from the heat and stir in the chocolate and oil. Add the raisin, walnuts and cake meal. Blend thoroughly and quickly. Form into 1 inch balls and roll each in the sugar or nutmeats. Place the bonbons into individually tea-sized paper cups and chill until firm.