Hurricane Rum Balls

The recipe Hurricane Rum Balls can be made in roughly 45 minutes. For 87 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 50. This hor d'oeuvre has 159 calories, 2g of protein, and 4g of fat per serving. 104 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Cup Cake Project. A mixture of milk, passion fruit, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so amazing. If you like this recipe, take a look at these similar recipes: Rum Balls, Rum Balls, and Rum Balls.

Servings: 50

 

Ingredients:

2 tablespoons agave nectar or honey

1/4 teaspoon baking powder

1 cup brown sugar

2 tablespoons dark rum

2 large eggs

1 1/4 cups all-purpose flour

2 tablespoons granulated sugar

zest of 1 lemon

1/3 cup milk

1/2 liter passion fruit juice (16.9 fluid ounces)

1/4 cup passion fruit syrup

1/2 cup powdered sugar

purple, green, and gold non-pareils

1/4 teaspoon salt

1 cup sugar

3/4 cup unsalted butter

1 teaspoon vanilla extract

Equipment:

mixing bowl

oven

baking pan

toothpicks

sauce pan

bowl

Cooking instruction summary:

Preheat oven to 325 F.In a medium-sized mixing bowl, beat butter until light and fluffy.Mix in brown sugar and granulated sugar.Mix in eggs one at a time until just combined.In a separate mixing bowl, combine milk, dark rum, and vanilla.In another mixing bowl, mix flour, baking powder, and salt.Add flour mixture a little bit at a time alternately with rum mixture to the butter/sugar/eggs, mixing until just combined after each addition.Grease an 8" x 8" baking pan and pour batter into the pan.Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean and the top begins to brown. I suggest slightly overcooking the cake. You don't want the cake to be too soft because you'll be adding a lot of liquid to it.Fill a small saucepan on medium-high heat with passion fruit juice. Bring to a boil and cook until it reduces by half (about 45 minutes).While still on the heat, add sugar and stir until the sugar dissolves completely. The syrup will not be thick, but it will have a stronger and sweeter flavor than the juice.In a medium-sized mixing bowl, mash up the rum cake (minus the one piece you ate) until you have quarter-sized crumbs. Mix in powdered sugar, rum, passion fruit syrup, agave nectar, and lemon zest.Cover and set aside for a few hours to let the liquid fully absorb into the cake.In a small bowl, mix powdered sugar and passion fruit syrup.Roll cake mixture into small balls, roll in glaze, and then roll in non-pareils.

 

Step by step:


1. Preheat oven to 325 F.In a medium-sized mixing bowl, beat butter until light and fluffy.

2. Mix in brown sugar and granulated sugar.

3. Mix in eggs one at a time until just combined.In a separate mixing bowl, combine milk, dark rum, and vanilla.In another mixing bowl, mix flour, baking powder, and salt.

4. Add flour mixture a little bit at a time alternately with rum mixture to the butter/sugar/eggs, mixing until just combined after each addition.Grease an 8" x 8" baking pan and pour batter into the pan.

5. Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean and the top begins to brown. I suggest slightly overcooking the cake. You don't want the cake to be too soft because you'll be adding a lot of liquid to it.Fill a small saucepan on medium-high heat with passion fruit juice. Bring to a boil and cook until it reduces by half (about 45 minutes).While still on the heat, add sugar and stir until the sugar dissolves completely. The syrup will not be thick, but it will have a stronger and sweeter flavor than the juice.In a medium-sized mixing bowl, mash up the rum cake (minus the one piece you ate) until you have quarter-sized crumbs.

6. Mix in powdered sugar, rum, passion fruit syrup, agave nectar, and lemon zest.Cover and set aside for a few hours to let the liquid fully absorb into the cake.In a small bowl, mix powdered sugar and passion fruit syrup.

7. Roll cake mixture into small balls, roll in glaze, and then roll in non-pareils.


Nutrition Information:

Quickview
158k Calories
1g Protein
3g Total Fat
32g Carbs
1% Health Score
Limit These
Calories
158k
8%

Fat
3g
5%

  Saturated Fat
1g
12%

Carbohydrates
32g
11%

  Sugar
27g
30%

Cholesterol
14mg
5%

Sodium
17mg
1%

Alcohol
0.23g
1%

Get Enough Of These
Protein
1g
4%

Vitamin C
17mg
22%

Vitamin A
706IU
14%

Vitamin K
9µg
10%

Fiber
2g
9%

Potassium
286mg
8%

Manganese
0.1mg
5%

Copper
0.1mg
5%

Vitamin B3
0.99mg
5%

Vitamin B2
0.08mg
5%

Vitamin B1
0.07mg
5%

Folate
15µg
4%

Phosphorus
37mg
4%

Magnesium
14mg
4%

Vitamin E
0.5mg
3%

Iron
0.52mg
3%

Vitamin B6
0.06mg
3%

Selenium
1µg
3%

Vitamin B5
0.26mg
3%

Calcium
18mg
2%

Zinc
0.22mg
1%

covered percent of daily need
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