Cookie recipe: Fruitcake Rum Balls
Nutritional Info |
|
|---|---|
| Per ball: about | - |
| cal | 76 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 12 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 28 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| folate | 1 |
Even fruitcake skeptics will love these rum-scented balls. It's the perfect way to use up extra cake.
Ingredients
- 1 cup pecans
- 2-1/2 cups chopped fruitcakes
- 1/4 cup icing sugar
- 3 tbsp cocoa powder
- 3 tbsp corn syrup
- 2 tbsp dark rum
- Coating:
- 2 tbsp dark rum
- 2/3 cup imitation chocolate sprinkles
Preparation
Line tray with waxed paper; set aside.
On rimmed baking sheet, toast pecans in 350°F (180°C) oven until fragrant and light brown, about 8 minutes. Let cool.
In food processor, finely chop pecans. Add fruitcake; pulse to make fine crumbs. Transfer to large bowl; stir in sugar, cocoa powder, corn syrup and rum just until mixture comes together. Roll by 1 tbsp (15 mL) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared tray.
Coating: Pour rum into shallow bowl. Pour chocolate sprinkles into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly to adhere. Let dry on tray, about 1 hour. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month.)
Additional information :
Variations
Pecan Fruitcake Rum Balls: In the coating, substitute 1 cup (250 mL) pecans, toasted and finely chopped, for the chocolate sprinkles.
Sugar Fruitcake Rum Balls: In the coating, omit rum and substitute 1/2 cup (125 mL) coarse sugar for the chocolate sprinkles.
Source : Canadian Living Magazine: December 2006
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