Share:

Home Cooking 4

Request to Bakery Bakers

Querencia | Jan 22, 2017 04:11 PM

Years ago I made this request and had gracious response from professional bakers and now have lost the recipe. So grateful if someone can answer. There used to be a famous classic old bakery in Washington DC, "Avignon Freres", that used up stale cake by making Rum Balls that were about 2-3 inches in diameter, cake consistency, dark brown not with chocolate but with ?, were the color of fruitcake, were loaded with rum and frosted with chocolate fondant. They had a little glace' fruit in them. I do not recall any flavor of spice at all. I doubt they had egg in them. Can anyone tell me what to mix with the cake crumbs to produce something like this? All the Rum Balls recipes I can find are for the small Christmas cookies that make a stiffer cookie---these were moist and cake-like but they held together if you sliced one (they really were too big and rich to eat all of one yourself). Many thanks for any suggestions.

Want to stay up to date with this post?