“You little beauty! I wait all year for these Rum Balls!” ~ Michael the Tractor Man
We live on a farm, as members of a small regional community here in the Byron Bay Shire. Each year we use the same services, eat at the same cafes, shop at the same markets. Over time the people who staff these places have become friends – people whose names we know and whose lives have become intertwined with our own.
So at Christmas time we love to share gifts with the people who have served and supported us throughout the year.
I’m planning to make my Festive Fudge, shortbread and Christmas cakes to give as gifts. But I’ve been in bed for most of the past month so my preparation is behind and today Ben will be seeing the man who services our mowers and chainsaws, and the man who repairs and services our tractors. So we need rumballs, stat! With Bundaberg Rum, of course, because that’s how we roll in this household. It’s tradition!
These rumballs are one of the fastest and easiest recipes I know. And oh my goodness, they are DELICIOUS!!! Fudgey and flavoursome, great texture, and not too sweet. I whipped up these Easy Fruitcake Rum Balls last night, in about twenty minutes from start to finish.
If you don’t like the taste of rum try brandy, Frangelico, Kahlua, Tia Maria or even Grand Marnier. Need it alcohol-free? Substitute rum flavoured essence, vanilla or hazelnut syrup or even a coffee essence.
And if you live somewhere hot at Christmas time make sure to keep the finished rum balls in the fridge. In fact if it’s meltingly hot where you are you may need to chill the mixture first before rolling it.
Happy making, lots of love, Nicole xx
- 1.2kg of fruitcake (Buy two x 800 gram dark fruitcakes and use one and one half cakes)
- 2/3 cup (160ml) of dark rum
- 3 x 200g blocks of dark chocolate
- 3 to 4 cups of unsweetened desiccated coconut (Note – you could substitute chocolate sprinkles for some or all of the coconut if you prefer)
- Choose a large bowl. Break the cake into tiny crumbs in the bowl and then sprinkle the rum over the cake. Mix well and leave to stand for five minutes.
- If you have a microwave melt the chocolate by breaking the first 200g block of chocolate into pieces in a heatproof bowl. Melt on medium for one minute. Stir and then melt on medium for another 30 seconds. Stir and if all melted add chocolate to cake mixture. Stir well.
- Repeat process for remaining two blocks of chocolate, melting and mixing one block at a time.
- If you don’t have a microwave use a double boiler – break all of the chocolate into a large bowl and place the bowl over simmering water. Stir until melted. Add the chocolate to the fruitcake mix in thirds, stirring well after each addition.
- Take heaped teaspoons of mixture and roll into balls using your hands. If it’s boiling hot in your kitchen chill the mixture a little first to make it easier to roll. Toss the balls in coconut to cover. You should get upwards of 80 balls. (Results vary depending on how much you eat while making!)
- Place on a tray or in a container in one layer and refrigerate until firm. After the balls are hard you can stack them on top of each other, but wait until they are set or they will lose their shape.
Here is the recipe and the taste test in pictures for you (and you’ll notice that Rufous Dog has managed to sneak into yet another food pic) 🙂