Print Recipe

Fruitcake Balls



  • 1/2 cup butter
  • 1/2 cup honey
  • 1 cup finely chopped candied fruits/peels
  • 1 cup chopped pitted dates
  • 1/2 cup chopped raisins
  • 1/2 cup finely chopped candied pineapple
  • 1/2 cup finely chopped candied cherries
  • 1 cup medium-fine chopped walnuts
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon mace
  • 1/4 teaspoon cloves
  • 3 1/2 cups finely crushed Graham cracker crumbs


  1. In large mixing bowl, cream butter.
  2. Continue creaming while adding honey in a fine stream.
  3. Add all remaining ingredients except crumbs and mix well.
  4. Let stand, covered several hours or overnight.
  5. Mix crumbs in well.
  6. Shape into 1 1/2-inch balls.
  7. Store, tightly covered, in refrigerator with wax paper between layers.

Yield: 4 dozen small balls

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-inch loaf pan. Cover and refrigerate 24 hours before slicing with thin-bladed sharp knife.


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