Fruitcake Rum Balls
Even fruitcake skeptics will love these rum-scented balls. It's the perfect way to use up extra cake.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per ball: about | - |
| cal | 76 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 12 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 28 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| folate | 1% |
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1 cup (250 mL) pecans
2-1/2 cups (625 mL) chopped fruitcake (about 12 oz/375 g)
1/4 cup (50 mL) icing sugar
3 tbsp (50 mL) each cocoa powder and corn syrup
2 tbsp (25 mL) dark rum
Coating:
2 tbsp (25 mL) dark rum
2/3 cup (150 mL) 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
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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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