Fruitcake Bombs / Pops - Easy Holiday Ideas
Christmastime calls for fruitcake! My original recipe is boozy and loaded with fruit and buts. Typically a dense cake, this cake does not rise much and is heavy. In this version of my recipe, I've lightened up the batter to give it enough rise to fill the cavities of my cake pop pan, if you use the original recipe, this will not work (trust me, I tried!)
Ingredients
| Butter stick | 114 Gram ((4 oz Room temperature)) | |
| Brown sugar | 125 Kilogram | |
| Eggs | 4 ((Room temperature)) | |
| Fig jam | 1 Teaspoon | |
| Molasses | 3 Tablespoon | |
| Orange zest | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Pre sifted all purpose flour | 125 Gram | |
| Mixed peel | 100 Gram | |
| Chopped nuts | 50 Gram | |
| Marzipan | 12 , slice ((For garnishing)) | |
| White chocolate | 1 Cup (16 tbs) ((For garnishing)) |
Directions
GETTING READY:
1. Preheat oven at 350 for 20 mins.
MAKING:
2. In a bowl cream the butter.
3. Add the sugar and whip together till creamy.
4. Add the eggs, beating one at a time.
5. Add the fig jam and the molasses.
6. Add the orange zest and beat.
7. Now add the baking powder and the flour in addition and fold in gently.
8. Add the nuts and the mixed peel.
9. Grease a cake pop pan and scoop in the cake batter, cover and seal and bake in a preheated oven at 350 for 20 mins.
10. Remove and cool.
11. When cool remove from the cake pan.
12. Drizzle with a dollop of white melted chocolate and fix the marzipan decorations.
13. To make a pop, simply take the pop stick and dip it in the melted chocolate and gently push it halfway through the fruitcake ball.
SERVING:
14. Serve and enjoy!
Recipe Summary
