Rum Balls: A Decadent Way To Combine Liquor With Desserts

Rum balls were originally developed by bakeries as a way to use leftover cakes and trimmings, but now they can upstage the real thing. The rum adds a different depth to the recipe and the spices just bring a wonderful kick to it. They also work great as a gift as they are easy to make, transport, and consume. You'll be eating this stuff by the bucket load. 

The recipe calls for pre-made cake, so you can either bake a cake in advance or use leftovers of an older cake (an older cake is preferred as it is drier and absorbs more of the rum).


  • 1 tsp of cardamom

  • 1 tsp of cinnamon 

  • 1/4 tsp of clove powder

  • A pinch of nutmeg 

  • A pinch of salt

  • 120 mL of rum

  • 2 tbsp of cashews 

  • 2 tbsp of almonds

  • 2 tbsp of walnuts

  • 2 tbsp of raisins (optional)

  • 250g of dark chocolate

  • 200g of vanilla or chocolate cake

  • Method:

    • In a food processor, grind the nuts till a crumble-like consistency is achieved.

  • In a bowl, mash the cake into small morsels with your hands. Fold in the ground nuts and mix.

  • Add the cardamom, cinnamon, clove powder, nutmeg, and salt and mix again. 

  • Pour in the liquor and form balls using hands. Make small balls and put them on a tray lined with parchment paper and let them rest in the fridge for an hour.

  • Meanwhile, melt the chocolate gently in a double broiler.

  • Remove the balls from the fridge and with the help of a fork dunk in the chocolate to coat. 

  • Let the rum balls rest in the fridge for another hour to solidify the chocolate. 

  • Optionally, top with sprinkles or white chocolate.