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:

Equipment:

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:

covered percent of daily need