Rum Cake Balls
Is anything better than rum soaked cake! This recipe uses left over cake or cake made from a box mix. They can be rolled in any kind of finely ground nuts or coco powder or anything you choose. Utterly delicious!
• 4 cups of baked white cake, crumbled (purchased or made from a cake mix)
• 2 Tbs of coco powder
• 3 Tbs of apricot preserves
• 1/2 cup of Rum
• 1 cup of powdered sugar
Place the crumbled cake and the coco powder in a food processor, pulse until combined.Add the apricot preserves, pulse til combined.And finally, add in the rum and pulse til combined.Turn out the dough into another bowl, cover and refrigerate for 30 minutes.Roll into 1 1/2 inch balls and let them set up and “ripen” for at least 24 hours. They will be fine for several days, even weeks!
Before serving, bring them to room temperature and roll them in powdered sugar or desired topping.
Note to cooks:
This is a very versatile recipe, use your imagination! You can use any kind of cake, any kind of fruit preserves and any kind of topping!
The dough should hold together easily, if it feels too wet, just add more cake crumbs or even oats, if it feels too dry, add a little more of the preserves or Rum or honey.