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
Ingredients
Coating:
Method
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
%RDI
- Iron 2.0
- Folate 1.0
- Calcium 1.0
