On the fourth day of Christmas, Drink Matron gave to me: Rum Balls and Cake Pops!

Drinking your alcohol is all well and good, but there are plenty of wonderful desserts out there that let you eat your booze as well.
Since Christmas is pretty much the best time to indulge in anything, it’s not uncommon to see 20 different cookies set out at any holiday party. It’s quite likely that somewhere in that bunch is an almost-gone plate of rum balls that everyone is subconsciously stuffing in their gullets. The host looks over and casual replies, oh, it’s no big deal, I’ve got more in the fridge. A scramble to the fridge door happens and your uncles Fred and George are punching each other to be the first one there. An hour later, no more rum balls until next Christmas.

In other words, rum balls are awesome. Maybe it’s time to make some of your own, yeah? Okay.


Rum Balls


3 cups crushed vanilla wafers
3/4 cup confectioners sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups finely chopped nuts
1 teaspoon pure vanilla extract
3 tablespoons light corn syrup
1/2 cup spiced rum


1. In a large bowl, stir together wafers, confectioners sugar, cocoa, and nuts. Drizzle in vanilla, corn syrup and rum.
2. Shape into 1 inch balls and store in an airtight container in the refrigerator for 3-5 days to develop the flavor.
3. Roll balls in your choice of confectioners sugar, cocoa, sprinkles or whatever you’d like.


Hmmm, Cake Pops

Kids get to eat cool desserts all the time and no one looks at them funny. Now, with the addition of rum to cake pops, so can you.




1/2 cup dark rum
1 cup cocoa powder
1 cup sugar
1 cup softened butter
3 eggs
1 cup milk
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 Tbs vanilla
2 cups flour
200g quality dark chocolate
Powdered sugar, cream cheese, nutella, frosting, jam or liqueurs.
Your choice of toppings


1. In a bowl, combine cocoa powder, baking soda, baking powder, and flour.
2. Cream the butter and sugar until light and fluffy. Beat eggs until fluffy and add to butter mixture.
3. Combine milk and rum.
4. Slowly beat dry ingredients a little at a time to the butter mixture. Alternate with the milk and rum.
5. Lightly butter and flour a 9 by 13inch cake pan. Spread the mixture evenly. Bake for 40 – 45 minutes at 350° until a toothpick comes out clean when inserted in the center of the cake.
6. Remove cake from the oven and let cool completely. Each whole cake makes about 40 cake balls.
7. Melt chocolate in microwave or stove, stirring occasionally until smooth.
7. Crumble cake into bits and moisten with your choice of 1/3 cup of cream cheese, nutella, frosting, jam or liqueurs and 4 tablespoons of powdered sugar.
8. Roll into balls and refrigerate for at least one hour
9. Dip balls in melted chocolate
10. While chocolate is still soft, dip or sprinkle with your choice of topping
11. Put in small pastry cups or on sticks.
12. Refrigerate overnight or until chocolate hardens.



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