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

In large 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-inch balls. Store, tightly covered in refrigerator with wax paper between layers. Makes 4 dozen small 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-inch loaf pan. Cover and refrigerate 24 hours before slicing with thin-bladed sharp knife.