Here is a recipe that is great for holidays. These little candies are a challenge to the truffle candies. Whereas the truffle gives you the chocolate flavor in depth, the rum ball has little chocolate flavor, but instead hits you with the taste of booze. And if you do not like rum as a flavor, then you may substitute bourbon or whiskey.
(This recipe comes to us from Peggy Whilihan, from the recipe book Calendar of Kitchen Halos, by The Ladies Of Saint Charles Borromeo ).
- 3 cups vanilla wafer crumbs, (12 oz. box)
- 1 cup powdered sugar
- 1 cup chopped nuts
- 2 Tablespoons cocoa
- 2 Tablespoons corn syrup
- 1/2 cup rum (or bourbon or whiskey)
Blend wafer crumbs, powdered sugar, cocoa and nuts. Add corn syrup and rum. Mix well.
Roll into small balls and dust with powdered sugar. If the dough sticks to your hands, “flour” them with powdered sugar.
Set cookies aside for 24 hours, then store in tight tins.
I think the appeal of the rum balls is that when you take one, you can feel a little naughty with having a smidgeon of alcohol.
This is a terrific tasting cake but there are some issues in making it. Again, it is a tube pan cake when I have made it; I don’t have a Bundt pan, and most of my problems have to do with removing the cake from the tube pan. Maybe I did not let the cake cool enough before trying to move it from the pan to the cake plate.
Whereas the Pound Cake is very neutral, and invites sauces, the Rum Cake is just the opposite; it has its flavor built in and the only sauce that would make sense is the Rum Sauce. The last couple times I made it, we ate it without additional sauce.
Bacardi Rum Cake
- 1 cup chopped pecans or walnut
- 1 (18.5 oz.) package yellow cake mix
- 1 (3.75 oz.) vanilla instant pudding mix*
- 4 eggs
- 1/2 cup cold water
- 1/2 cup oil
- 1/2 cup dark rum (80 proof)
Preheat oven to 325 degrees. Grease and flour a 10″ tube or 12 cup bundt pan. Sprinkle over the bottom of the pan the chopped nuts.
Mix together cake mix, pudding mix, eggs, water oil and rum.
(*if using cake mix with pudding already in the mix, omit pudding mix and use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2 cup).
Pour the batter over the nuts. Bake 1 hour. Cool. Invert onto serving plate. Prick top, and spoon and brush Glaze** evenly over top and sides.
- 1/4 lb. butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup dark rum (80 proof)
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
When I was shopping, I found three brands of yellow cake mix, and only one of them had the pudding already in it. I chose to use one of the other brands and a package of vanilla pudding.
And as always, we find inflation has hit these products; the cake mixes are now packaged at 16.5 ounces instead of the 18.5 called out in the recipe. I found the instant vanilla pudding mix was getting more difficult to find, and so it might pay to use the cake mix with the pudding already added and use fewer eggs and less oil.
I mentioned that I had a problem removing the cake from the tube pan and getting it on the cake plate. The cake was too soft to hold while moving down the length of the tube, and broke. On the second attempt at making the cake to solve this problem, I created a false bottom for the tube pan; I cut a piece of heavy cardboard to size, and covered it with foil. This time, I could keep the cake upright while moving it off the tube, then place the cake plate on the top of the cake and rotate the sandwich so the cake plate was on the bottom, and the cake was now upside down so the nuts would show when I lifted the false bottom off the cake.
Marlys got this recipe in 1970 from Glenna Morris- I think she was a Bridge Playing friend. It is an excellent sauce for desserts, like dense cakes and ice cream and is very simple.
(Glenna Morris, 1970)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup butter or margarine
- 1 cup heavy cream
- 1 teaspoon rum flavoring or rum to taste (real rum gets stronger as it sits).
Combine and boil one or two minutes the sugars, butter and cream. Add rum.
I used real rum when I made my sample. This sauce is nice in that it is not a cornstarch based sauce, but instead is based on the butter and heavy cream.