This is my own twist on the recipe for giant Rum Balls, that I got from the pastry chef on a Princess cruise. They use the tops off the daily birthday cakes they make (they slice the tops to even them out), but I use a cake mix. Sometimes I make Brandy, or sometimes I make Rum.
* * These freeze exceptionally well too, and just get stronger the longer they sit * |
1 package cake mix, baked per instructions and cooled (you can use whatever flavor you like. ~ suggestions below)
about 1/2 cup jam (any flavor you want) and/or combine with canned frosting to equal 1/2 cup total
(you might need more later, but start with 1/2 cup and add more if needed)
about 1/4 cup Brandy or Rum
about 75 bon-bon (mini-cupcake) papers
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To ROLL IN:
(1) about 1 TB cinnamon
about 3-4 TB white sugar
about 1-2 tsp EACH red, green and white Sparkling sugar or sugar crystals
(2) chocolate jimmies
(3) powdered sugar, sifted
(3) unsweetened cocoa powder, sifted
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Bake the cake per package instructions, but check at the shortest suggested time. You want a cake tester to come out clean, but don't want the outside overdone. Cool on a rack.
Meanwhile, set out your bon-bon papers on a baking sheet. Mix together the cinnamon-sugar mixture (if using) in a small bowl and set aside ~ or put whatever coating you're using in a little bowl and set aside.
When the cake is cooled, put it into a large bowl and crumble it completely with your fingers (make sure you crumble the harder sides and top well). Add the jam/canned frosting and Brandy or Rum, and mix together well with your hands. (It may take a little kneading ~ you want it moist and sticking together to look like a regular stiff batter. If it's too dry, add a touch more Rum or Brandy, or frosting).
With your hands (or a 1" cookie scoop), make tight balls and roll each one in whatever coating until completely covered. Put them into the bon-bon papers. Refrigerate to set.
These taste better after they've aged for a few days. In fact, they just get stronger the longer they sit! They also freeze exceptionally well for about 6 months.
Makes about 75
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FLAVOR SUGGESTIONS:
My favorite is CHOCOLATE cake w/chocolate frosting plus strawberry or raspberry jam w/RUM or brandy
TROPICAL: pineapple or coconut cake w/pineapple preserves & coconut rum
SPICE: spice cake w/caramel frosting and/or orange marmalade & spiced rum
VALENTINE: cherry or strawberry cake w/cherry or strawberry jam & brandy ~ rolled in red or pink colored sugar
use your imagination to dream up any combination you like!