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.