I messed up a lemon pound cake last week and this was an excellent way to use it! Loved it so much I tried making brownies and turning them into rum balls as well. We weren’t as big of fans of the brownie based rum balls. The intensity of the cocoa covered up too much black spiced rum flavor. I ended up having to add a lot of almond flour and extra rum to get the flavor I wanted. In both batches I added lemon zest and it really pulled things together!

• Reply