No-Bake Spice Cake Balls with Dried Fruit
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Quantity: 24 truffles
Complexity: easily
Quantity: 24 truffles
Nutritional value per serving:
Calories 78, total fat 3 G., saturated fats 1 G., proteins 1 G., carbohydrates 12 G., fiber 1 G., cholesterol 3 mg, sodium 32 mg, sugar 8 G.
Calories 78, total fat 3 G., saturated fats 1 G., proteins 1 G., carbohydrates 12 G., fiber 1 G., cholesterol 3 mg, sodium 32 mg, sugar 8 G.
These balls are filled with the luxurious flavor of English Christmas cake with dried fruit, but you don't need a cake pan or oven to make them. Dried fruit soaked in a small amount of alcohol is blended with crushed crackers, nuts, and aromatic spices, then rolled into balls. Roll them in colored sugar and let them set in the refrigerator. Serve as sweets with coffee or tea.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup pitted dates
- 0.5 cups dried figs, cut in half (stems removed)
- 1/3 cup dried cranberries
- 3 tbsp dark rum or brandy
- 2 tablespoons unsalted butter
- 0.5 cup pecans
- 1.5 cups crushed graham crackers
- 2 tbsp finely chopped candied ginger
- 2 tbsp chopped lemon or orange peel
- 1 tbsp molasses
- 0.5 tsp ground cinnamon
- 1/4 tsp ground allspice peas
- A pinch of salt
- Green, red, or white decorative sugar, for sprinkling
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Recipes with similar ingredients: shortbread cookies, dates, figs, dried cranberries, molasses, pecans, allspice, cinnamon, candied fruit, rum, brandy
Cooking the dish according to the recipe:
- Combine dried dates, figs, and cranberries in a medium microwave-safe bowl with 2 tablespoons rum and butter. Microwave in 1-minute intervals, stirring occasionally, until the dried fruit softens and the butter melts, about 3 minutes. Set aside.
- Toast the nuts in a small dry skillet over medium heat, stirring occasionally, for 3-4 minutes. Transfer to a cutting board and let cool, then chop.
- In a food processor, combine the graham crackers, candied ginger, candied lemon peel, molasses, cinnamon, allspice, and salt. Add the remaining 1 tablespoon rum, pecans, and the dried fruit mixture (with any liquid from the bowl). Process until the mixture sticks together when squeezed in your hand. If the mixture is dry, add a little water until it becomes sticky.
- Take 1 tablespoon of the dried fruit mixture, form balls, and arrange them on a baking sheet. Refrigerate for 2 hours or overnight. Sprinkle decorative sugar on a plate. Roll the balls in the sugar to coat completely.
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