(Chabad.org) With Rosh Hashanah around the corner, there is much to do, buy, prepare, and, of course, cook.
Remember to make reservations for shul, send your shana tova greetings, and — most importantly — make plans to hear the shofar. Even if you cannot make it to Rosh Hashanah services, make sure to hear the shofar on Tuesday, Sept. 22, and Wednesday, Sept. 23.
Honey cake is the quintessential Rosh Hashanah dessert, but if, like me, you’re not crazy about plain honey cake, or if your honey cake broke coming out of the pan (it happens to all of us!), this recipe is for you. It’s not for children though, as it does contain alcohol.
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Ingredients
Yields: 16 rum balls
• 1 pound honey cake (1 loaf pan)
• ¼ cup cocoa powder
• 1 cup confectioners’ sugar
• 3-4 tablespoons dark rum
• Optional, for coating: coconut flakes, chocolate sprinkles, or cocoa powder
Directions
1. Use your hands to break the cake down into crumbs.
2. Add the cocoa powder, confectioners’ sugar and dark rum, and mix with your hands until it comes together.
3. Roll into evenly-sized balls and coat with coconut flakes, chocolate sprinkles, or more cocoa powder.
4. Refrigerate or freeze until serving. PJC
Reprinted with permission from Chabad.org/Food.
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