Eggnog Cake Pops

Eggnog Cake Pops are easy to make and you can’t go wrong with these on your table. I use store- bought pound cake.  I like the President’s Choice style eggnog because it is thick and creamy.  It moistens and binds the cakes.  The only other ingredient is your choice of nuts.

No wonder cake pops are expensive; they are time consuming and the ingredients can be costly.  If you are coating with melted chocolate, it can get expensive.  I bought the chocolate at a Bulk Barn and that cut down on the cost.  This recipe for Eggnog Cake Pops makes 18 cake pops.

Now most cake pops use a can of frosting, and I was trying to keep this a little healthier and trying to cut down on the sugar.  To stay in-line with the Christmas season, I used egg nog.  It cuts down on the sugar, helps the cake stick together and flavours the cake pop with Christmas.

Cake pops are relatively a new invention; Angie Dudley of Georgia invented them in 2008.  Then this food blogger posted a cupcake type of cake pop and it became an instant hit: http://www.bakerella.com/cake-pops-an-adventure/

The ingredients are simple for this recipe.

Pound cake is richer than regular cake and the butter helps to bind the ingredients.

The mixture quickly binds and comes together.

Use a small scoop to help measure out the dough into consistent rounds.  They should be about the size of a quarter.

Ready for the freezer; I like to quick freeze them as it helps the dipping process.

It’s sprinkle season and I love to decorate.

I used dark and white chocolate for these pops.

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Eggnog Cake Pops

Eggnog Cake Pops  is a healthier alternative to traditional cake pops.

Course Breakfast

Cuisine Home Cooking in Canada, Italian

Keyword Eggnog Cake Pops

Prep Time 30 minutes

Author Renata Solski

Ingredients

• 1 store-bought pound cake
• 1/3 cup thick eggnog
• 1/2 cup pecan or walnut pieces
• variety of sprinkles decoration
• white and dark chocolate for melting

Instructions

1. Cut the pound cake into small cubes.

   Place in a large bowl and add eggnog and nuts.

   Mix by hand bringing the mixture together into a  paste.  

   Put mixture into the refrigerator for one hour.

   Take the mixture out and use a spoon or scoop to make rounds that are the size of a quarter.

   Roll and insert a lollipop stick into each.

   Place on a cookie sheet and freeze for at least an hour.

   Melt chocolate for dipping. 

   Dip each cake pop and sprinkle.

   Return to refrigerator for 30 minutes.  

   I freeze these pops in a container and remove individually as needed.  

Recipe Notes

I used a cup of chocolate chips for each of 9 cake pops.  I melted one white and one dark chocolate.  

To melt the chocolate I use the microwave method. Ensure that you stir after each interval.  Easier to do and clean up. https://www.youtube.com/watch?v=F5KMGNADu38