If there’s one thing that is synonymous with Christmas time, it’s fruitcake. I was lucky enough to receive a Bakers Delight Christmas cake as a gift this year, a new addition to their product line. Although it was too sweet for my palate, I did have the perfect idea to use the cake… a fruity slant on the classic rum ball!
While admittedly this was a messy hour or so in the kitchen, the end product was definitely worth it. What resulted was a flavour-rich, dense treat perfect for serving up after dinner or gifting to friends and family. Give it go this holiday season!
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Chocolate fruitcake rum balls
800g dark fruitcake
1/3 cup (80ml) dark rum
3 x 180g blocks good-quality dark chocolate, chopped
1 cup chocolate sprinkles
2 cups desiccated coconut
2 cups crushed Digestive biscuits
Line two large trays with baking paper. Set up each of your sprinkles (sprinkles, coconut and biscuits) into separate bowls ready for dipping.
In a microwave safe bowl, melt the chocolate for 1.5-2 minutes on high, while stirring every minute, until smooth. You can also use the bowl over simmering water method to melt your chocolate if you prefer.
Meanwhile, crumble the fruitcake into another large bowl and pour over rum. Stir this and let it soak. Add the melted chocolate into the fruitcake mixture and mix well to combine.
Working quickly, roll a level tablespoon of the mixture into a ball (dipping hands into warm water makes this a bit easier!). Toss into one of the sprinkles and coat the outside. Place on the prepared tray. Repeat with the rest of the fruitcake mixture and sprinkles.
Refrigerate for an hour minimum before serving. These can last a couple of weeks in the fridge, so perfect to make a big batch for gifts before Christmas and still enjoy them into the season.
What are your favourite treats to bake at Christmas time?