This is one of my favourite Christmas recipes. It's easy, delicious and is a great way to use Christmas cake - we always have SO much cake we need to get inventive. Also wonderful to bag up and give to your guests as they leave. The perfect take home gift after sharing a meal together.


500g dark fruit cake, chopped 
1/4 cup dark rum 
1/4 cup dried cranberries, chopped 
1 x 150g block dark chocolate, melted 
1 x 150g old gold Jamaican rum & raisin, melted 
1 1/2 cups desiccated coconut 
1/2 cup chocolate sprinkles 


Step 1- Crumble fruit cake into a bowl. Add rum and mix well to combine. Add cranberries, melted chocolate and 1/2 cup coconut. Mix well to combine.

Step 2 - Roll 1 level tablespoon fruit cake mixture into a ball. Roll this in the remaining coconut. Place onto a baking paper-lined tray. Repeat with remaining fruit cake mixture, tossing half the rum balls in coconut and the remaining rum balls in chocolate sprinkles. Refrigerate the balls for 2 hours or until firm.

Enjoy! Perfect with coffee after lunch on Boxing Day.


Recipe courtesy of Mountain Lodge B & B.  Image: