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Rum Balls I (P, KLP, TNT)
Source: Unknown
Serves: makes about 10 depending on the size of your cake

8 ounces cake approximately (sponge* or pound type is best)
1 cup sultanas
6 ounces ground almonds
3 tablespoons apricot jam
1 tablespoon rum or brandy
chocolate icing

*for Pesach

Crumble the cake. Add sultanas, almonds and enough jam to bind it together.

Shape into balls about the size of a walnut.

Chill for about an hour and then roll in a fairly thin chocolate icing and then in coconut.

Poster's Notes:
It couldn't be more simple and is easily adapted to different flavours such as chopped ginger instead of sultanas and rolling in chocolate hail or drinking-chocolate powder. And it saves wasting the baking disasters that look terrible but taste great.

Posted by Myra Shenken

Nutritional Info Per Serving: N/A