Baking: Sweet

Fruit Cake Pops

This recipe is written and shared by Roenel Swart. For any queries, feel free to email her at or visit her Facebook page. She says: “Fruit cake pops is a lovely alternative to any Christmas dessert. It is bite size and can be individually decorated for a more personal feel rather than serving one large baked dessert. Just be certain to get your timing right as it does require a lengthy four days to prepare. This recipe is based on the recipe published in Tuis Magazine.”


You will need
1 set of cake pop pans
24 plastic lolly sticks (or thick paper straws)
1 empty 24-hole egg tray
Fruit Mix
65 g Safari Seedless Raisins
65 g Safari Currants
65 g Safari Sultanas
juice and grated rind of 1 lemon
juice and grated rind of 1 orange
50 ml brandy or black rooibos tea
65 g Safari Pitted Dates, diced
65 g mixed glacé cherries, chopped
65 g Safari Walnuts, chopped
65 g Safari Pecan Nuts, chopped
65 g Moir’s Assorted Glacé fruit, chopped
65 g Safari Cling Peaches, chopped
65 g Safari Large Pitted Prunes, chopped
65 g Safari Apple Rings, chopped
120 g Sasko Cake Flour
5 ml table salt
5 g baking powder
5 g ground cinnamon
5 g ground nutmeg
5 g fresh ginger, grated
75 g butter
40 g brown sugar
2 medium eggs
40 g syrup
5 ml vanilla essence
extra brandy or rooibos tea
500 g white chocolate


For the fruit mix, soak the raisins, currants, sultanas and the lemon and orange rind overnight in the brandy or rooibos tea in a bowl covered with plastic wrap. Place the remainder of the fruit mix in a separate bowl and set aside.

For the cake, in a separate bowl, sift the flour, salt, baking powder, cinnamon and nutmeg. Add the ginger and set aside. 

In another bowl, beat together the butter and sugar. Beat the eggs into the mixture, one at a time, until well incorporated. Add the syrup and vanilla essence and mix thoroughly. Stir in the flour mixture, add the reserved lemon and orange juice and the soaked fruit mixture (with the liquid) and stir well. 

Spray a cake pop pan with non-stick spray and fill each cavity half-full with the cake mix. Close the pan with the top half of the pan and use wooden pegs to secure together. Bake in an oven, preheated to 170 ºC for about 30 minutes or until a skewer inserted comes out clean. Remove from the oven and immediately soak each cake pop with a little bit of extra brandy or rooibos tea and set aside to cool in the pan.

Melt the chocolate in a double boiler. Remove the top of the cake pop pan, dip the tip of each lolly stick into the white chocolate, and then place a stick into each cake pop. Dip each cake pop in the melted chocolate, and place them upright into the empty egg tray to decorate as desired (place a cloth underneath the egg tray to prevent it from slipping).

Allow to dry and serve.


Yields 24 cake pops