These scrumptious Eggnog Cake Balls are a perfect little treat that can be made up to a week ahead of time. They are sure to be a hit at your next holiday party!
I’ve partnered with Morton Salt today. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
You guys. There’s so much butter and sugar in my house right now. Like…SO. MUCH. There’s also about six baking trays in the refrigerator filled with recipe failures and recipe successes.
Every day when I pick the kids up, the first thing they say to me is, “What did you make today?!” After-school snack time has been a real chore for them. Not.
My house is also not lacking in the salt department. Morton Fine Sea Salt, Kosher Salt, and Coarse Sea Salt – I’ve got them all. Because, of course! While salt is a necessity in all savory cooking, it also elevates so many sweets and drinks.
Morton Kosher Salt is flakey, with a flat texture, super versatile, and easy to control for precise seasoning. Perfect for burgers and grilled vegetables, or lining the rim of a margarita glass. Huzzah! Morton Fine Sea Salt is pure salt from the sea, comprised of small crystals and flows like table salt, making it ideal for everyday cooking and baking, a la chocolate chip cookies for Santa! Then there is Morton Coarse Sea Salt, which are larger crystals and gives a lot of food a special finishing touch. Like these Eggnog Cake Balls!
I made these last week and they were immediately filed under “successes.” Just a few granules of Morton Coarse Sea Salt sprinkled on top gave them that “pop” you can see and taste, taking them from great to… amazing.
Dangerously good and perfect for holiday entertaining!
- 1 box (16 ounce) pound cake mix
- 2/3 cup eggnog (or whole milk)
- 1/2 stick (1/4 cup) unsalted butter, softened
- 2 large eggs
- 2 tablespoons rum (or 2 teaspoons rum extract)
- 1/2 teaspoon nutmeg
- 1 container (16 ounce) prepared whipped vanilla frosting
- 48 ounces vanilla or chocolate candy coating , or 24 ounces of each
- 1-2 tablespoons shortening
- Morton Coarse Sea Salt
Preheat oven to 350 degrees F. Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang on 2 sides.
In a large bowl, beat pound cake mix, eggnog, butter, eggs, rum, and nutmeg together with an electric mixer until blended. Pour into the prepared loaf pan.
Bake for 55-60 minutes or until a long wooden skewer inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely.
Crumble the cake into a large bowl, making sure no large chunks remain. Add up to three-quarters of the container of frosting to the bowl (you will not need the remaining frosting or the cake balls will be too moist. Save it in the refrigerator for a later use.) Mix to combine with the back of a wooden spoon or fork.
Scoop tablespoons of the mixture, gently knead with your hands until it stays together; form into 1-inch balls. Transfer to a parchment lined baking sheet; cover with plastic wrap and place in refrigerator for several hours (preferably overnight), until firm.
Place candy coating in a deep microwave-safe bowl and microwave according to package directions, until melted and smooth. (If it’s too thick, gradually stir in 1/2 tablespoon of shortening at a time until the mixture is fluid for easy dipping.)
Poke a metal skewer into the center of the chilled balls and dunk in the melted chocolate, allowing any excess to run off. (Alternatively, you can use a fork to dunk and a spoon to coat.) Place back on the parchment-lined baking sheet and sprinkle with a few granules of Morton Coarse Sea Salt (you want to do this before the coating dries.) Repeat with all the cake balls.
Place in the refrigerator for 30 minutes until set.
These can be stored in the refrigerator for up to 1 week.
This is a sponsored conversation written by me on behalf of Morton Salt. The opinions and text are all mine.