Christmas/ Sweets

DAY 5: Gingerbread rum balls

Are you already feeling festive? I’m enjoying the pre-Christmas season in New York right now. Yesterday was the lightning event of the huge Christmas tree in Rockefeller Center. I didn’t see it live (I don’t do well with crowds of people) but for me it is the symbol that Christmas is just around the corner. I can’t wait to start decorating when I get home!

This is my go-to rum ball recipe, enriched with gingerbread spice for the holiday season. The gingerbread rum balls have a creamy, cocoa taste, while the apricot jam gives it a tartish flavor and the dark rum flavor makes it a favorite among adults.

This recipe is so easy, I can’t really call it a recipe. You will just need some leftover cake. I had some cake crumbs leftover from making a birthday plane cake. Yeah you’ve read it right, I made a cake shaped like a plane. It was a very proud moment for me :D

These rum balls are also a great way to ‘recycle’ a cake, if it is already a bit dry, but still tastes good. However, then you may have to add a bit more of the wet ingredients. For my cake, which was still quite moist, this was the perfect ratio of jam and rum. 



Gingerbread Rum Balls
Yields 35
An easy crowd-pleaser for Christmas parties that lets you 'recycle' leftover cake.
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  1. 250g leftover chocolate cake crumbs
  2. 60g apricot jam
  3. 3 tbsp dark rum
  4. 2 tsp gingerbread spices
  5. sprinkles
  6. sweetened cocoa powder
  7. unsweetened desiccated coconut
  1. 1. In a large bowl, combine all ingredients using a fork. Mix well until the dough is smooth and moldable.
  2. 2. Take about a teaspoon of dough at a time and form small balls between your hands. Roll the balls in the sprinkles, cocoa powder or coconut. Place the rum balls in small paper cups and chill them for 2 hours.
  1. Rum balls can be stored in airtight containers for up to a week.
  2. For a child-friendly version, leave out the rum.


Xo Vicki

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