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Instructions Crumble up the baked cake into a medium mixing bowl. Add in the rum and the condensed milk. Roll the mixture into one inch balls, then roll the balls into the chocolate sprinkles, covering them completely. Place the rum balls on a parchment lined baking sheet.
You can use any plain cake crumbs for this recipe. Chocolate, sponge and madeira all work well. Combine cake crumbs, jam, chocolate, coconut and rum in a bowl. Refrigerate overnight to allow flavours to develop. Roll teaspoonfuls of mixture into balls and refrigerate until firm if necessary. Roll rum balls in white sprinkles, to coat.
Roll teaspoonfuls of mixture into balls and refrigerate until firm if necessary. Roll rum balls in white sprinkles, to coat. Refrigerate for up to 1 week. Follow recipe, substituting rich, dark fruit bread processed to coarse crumbs for cake crumbs, and lime marmalade for jam.
Rum balls are a truffle-like confectionery cake of cookie butter flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these cookies contain rum. Because they are not baked, the alcohol flavour and kick are not lost during preparation.
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