Recipe for cooking fruitcake balls

Desserts to Go with Coffee and Tea :: Truffles

Fruitcake Balls

1/2 c. butter
1/2 c. honey
1 c. finely chopped candied fruits/peels
1 c. chopped pitted dates
1/2 c. chopped raisins
1/2 c. finely chopped candied pineapple
1/2 c. finely chopped candied cherries
1 c. med.-fine chopped walnuts
1 tsp. grated orange peel
1 tsp. vanilla extract or flavoring
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. mace
1/4 tsp. cloves
3 1/2 c. finely crushed graham cracker crumbs

In lrg. mixing bowl, cream butter. Continue creaming while adding honey in a fine stream. Add all remaining ingredients except crumbs and mix well. Let stand, covered several hours or overnight.

Mix crumbs in well. Shape into 1 1/2-in. balls. Store, tightly covered in refrigerator with wax paper between layers. Makes approximately 4 dozen sm. balls.

NOTE: Balls may be rolled in finely chopped walnuts, flaked coconut or dipped in melted semisweet or milk chocolate. Mixture may be packed firmly into wax paper lined 4 x 9-in. loaf pan. Cover and refrigerate 24 hours before slicing with thin-bladed sharp knife.