History and Origin of Rum Balls with Powdered Sugar
Rum balls with powdered sugar are a traditional dessert with roots in Caribbean pastries, especially in countries like Cuba and Puerto Rico. This sweet treat was born from the need to use up leftover cake or sponge and turn it into an easy-to-share delicacy. In Latin America, this type of preparation can have different names depending on the country. For example, in Mexico and Central America, they are usually simply called "cake truffles," while in Caribbean countries they are known as "rum sweets" or "rum bonbons." Their popularity lies in the combination of intense flavors: the sweetness of the powdered sugar, the bitter touch of cocoa, and the characteristic aroma of rum.
This recipe is appreciated at family gatherings and festivities because it is quick, economical, and delicious. Furthermore, the rum not only adds flavor but also acts as a preservative, allowing the balls to stay fresh for longer. Due to their versatility, many families have adapted the recipe, using different types of nuts or chocolates according to their preference and availability.
How to Make Rum Balls with Powdered Sugar
To begin, preheat the oven to 190°C and grease and flour a 33x23x5 cm pan.
Prepare, bake, and cool the cake following the package instructions.
Once cool, crumble the cake into a large bowl.
Mix with a fork until the crumbs are fine and uniform.
Add 1 cup of nuts, rum, powdered sugar, and cocoa.
Stir until well combined.
Form balls with heaping spoonfuls of the mixture.
Decorate by rolling the balls in finely chopped nuts.
Press firmly so the nuts adhere to the balls.
Ingredients:
- Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
- Pecan Nuts
- Rum
- Powdered Sugar
- Unsweetened Cocoa
