No-Bake Spiced Fruitcake Balls

Total Time:
2 hr 30 min
20 min
2 hr
10 min

about 24 cookies

  • 1/2 cup pitted dried dates
  • 1/2 cup dried black figs, stemmed and halved
  • 1/3 cup dried cranberries
  • 3 tablespoons dark rum or brandy
  • 2 tablespoons unsalted butter
  • 1/2 cup pecans
  • 1 1/2 cups crushed graham crackers
  • 2 tablespoons finely chopped crystallized ginger
  • 2 tablespoons chopped candied lemon or orange peel
  • 1 tablespoon molasses
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • Pinch of salt
  • Green, red or white sanding sugar, for decorating
  • Combine the dried dates, figs and cranberries in a medium microwave-safe bowl; add 2 tablespoons rum and the butter. Microwave in 1-minute intervals, stirring, until the dried fruit is softened and the butter is melted, about 3 minutes. Set aside.

  • Toast the pecans in a small dry skillet over medium heat, stirring occasionally, 3 to 4 minutes. Transfer to a cutting board and let cool, then coarsely chop.

  • Combine the graham crackers, crystallized ginger, candied lemon peel, molasses, cinnamon, allspice and salt in a food processor. Add the remaining 1 tablespoon rum, the pecans and the dried-fruit mixture (with any liquid from the bowl). Pulse until the mixture is finely chopped and holds together when squeezed. (If the mixture is dry, add a little water just until it holds together.)

  • Roll tablespoonfuls of the mixture into balls and arrange on a baking sheet. Refrigerate until firm, at least 2 hours or overnight.

  • Put the sanding sugar on a plate. Roll the balls in the sugar to coat.

  • Photograph by Levi Brown

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