No-Bake Spiced Fruitcake Balls
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Dried Date (pitted)1 cup
Dried Cranberry2 tbsps
Unsalted Butter1 cup
Pecan1.5 cups
Graham Cracker (crushed)2 tbsps
Lemon (chopped candied)1 tbsp
Molasse1 tsp
Ground Cinnamon1 tsp
Ground AllspiceDirections:
1
Combine the dried dates, figs and cranberries in a medium microwave-safe bowl; add 2 tablespoons rum and the butter
2
Microwave in 1-minute intervals, stirring, until the dried fruit is softened and the butter is melted, about 3 minutes
3
Set aside
4
Toast the pecans in a small dry skillet over medium heat, stirring occasionally, 3 to 4 minutes
5
Transfer to a cutting board and let cool, then coarsely chop
6
Combine the graham crackers, crystallized ginger, candied lemon peel, molasses, cinnamon, allspice and salt in a food processor
7
Add the remaining 1 tablespoon rum, the pecans and the dried-fruit mixture (with any liquid from the bowl)
8
Pulse until the mixture is finely chopped and holds together when squeezed
9
(If the mixture is dry, add a little water just until it holds together
10
) Roll tablespoonfuls of the mixture into balls and arrange on a baking sheet
11
Refrigerate until firm, at least 2 hours or overnight
12
Put the sanding sugar on a plate
13
Roll the balls in the sugar to coat
14
Photograph by Levi Brown