Start by crumbling your favorite cake into a deep bowl using your fingers or a fork. I used a rich fruit cake for this recipe.

Next, add rum and rum extract from your rum-soaked dried fruit mix to the crumbled cake.

Begin kneading the mixture until it forms a semi-firm consistency. I'm using rum from a fruit soak I prepared around Christmas time.

Incorporate rum-soaked raisins and fruits evenly into the mixture.

Cover the bowl with cling film and refrigerate the mixture for 15 minutes.

Remove the mixture from the refrigerator and shape it into small balls. I made mine about the size of tennis balls.

Place dark chocolate in a glass bowl and microwave it for 40-60 seconds, stirring until smooth. Add a little milk to the melted chocolate and mix.

Dip each rum ball into the dark chocolate, then place them on a silicone mat or plate. Refrigerate until the chocolate is set. This layer will be soft.

Melt milk chocolate using the same method as before, then coat the rum balls in the milk chocolate. Refrigerate again for about 15 minutes, or until the chocolate is firm.

Finally, coat the rum balls in chocolate, decorate them as you like, and sprinkle with cocoa powder.

These rum balls taste even better if you let them sit for two days before serving. If you plan to save some, be sure to store them properly in the refrigerator.