Cookie recipe: Fruitcake Rum Balls Cookie recipe: Fruitcake Rum Balls

Cookie recipe: Fruitcake Rum Balls Image by: Cookie recipe: Fruitcake Rum Balls Author: Canadian Living

Even fruitcake skeptics will love these rum-scented balls. It's the perfect way to use up extra cake.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: December 2006




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.)

Nutritional facts <b>Per ball:</b> about

  • Sodium 28 mg
  • Protein 1 g
  • Calories 76.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 12 g


  • Iron 2.0
  • Folate 1.0
  • Calcium 1.0
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Cookie recipe: Fruitcake Rum Balls