Ingredients
- 2 cups finely ground cake crumbs from a leftover cake
- 2 tablespoons cocoa powder, optional
- 1 cup powdered sugar, sifted, plus extra for rolling
- 1 cup finely chopped pecans or walnuts
- 2 to 4 tablespoons honey
- 1/4 cup dark rum
- 4 ounces semisweet chocolate, melted, optional
Directions
In a mixing bowl fitted with the paddle attachment, or by hand, mix together the cake crumbs, cocoa powder, powdered sugar, and nuts. Stir in the 2 tablespoons of honey and the rum. Using your hands, try to form the mixture into a ball. If the mixture won't hold together add a little more honey. Roll the mixture into 1-inch balls, then roll them in powdered sugar or melted chocolate, and let them set up. Then, let them age or ripen 24 hours.
Notes about the recipe: I toured Sara Lee Bakeries when I was a kid and they had scrap bins in laundry carts but it went to a local pig farmer. I used to make these in my bakery to use up all the trim from my cake layers. We kept a 5-gallon bucket, as most bakeries do, where we throw all the trims and once a week make rum balls. So each time, they were a little different depending on the content of the scraps.
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By ariddle1019_892062
Valrico, FL
on January 02, 2011
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I used a real mish mosh of cake leftovers from xmas. All were the boxed quickbreads u get in the store.
I found that throwing the mixture in the freezer for a few minutes made for easier handling. also let balls set up in fridge before rolling in tenxx sugar. All in all, they were quick, easy & quite tasty. The recipe is a keeper.
Update:1/2/2011
Had much better results this time. Crumbled a stale commercial butter pound cake, let sit for a week, added what was on hand, nuts,dried cranberries,cocoa,rum.honey to taste, just until it was moist, but not too wet, sticky. worked out very well.
This is a versatile recipe. Gives much leeway to use your imagination.
By ar.safe_6207231
Long Beach, CA
on April 06, 2009
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I made these for an X-mas party last year with a leftover genoise cake I had in the freezer. Made half the recipe as is and half with a praline liquor. Rolled the rum ones in cocoa and the praline in powdered sugar. YUM, YUM YUM. Both were really good and went fast. I had one fellow after me the rest of the night asking how I made them. Found out later he is a chef from Australia.
By bsypaintin_9229235
Toano, VA
on December 19, 2007
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I made these using left over scraps from a chocolate cake and an almond cake. I added 3 different kinds of nuts (toasted first,cocoa powder, and chopped marachino cherries, and a small amount of raisins which made it chewy and sucked up some of the liquid. I froze it until firm, scooped out w/a cookie scoop, then rolled in a mixture of powder sugar & unsweetened cocoa. I used Bacardi rum and even though I added a lot of extras (it did tend to be on the soft side.. the rum was still very strong. I loved them :
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