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!)

These little balls are a perfect size to serve during the holidays, you can use any kind of decorations, but I made them special by making some out of marzipan. Perfect treat to serve, but also makes perfect homemade gifts for friends and family.

Original Fruitcake Recipe –
Microwave Marzipan –

Fruitcake Bombs/Pops

3 from 44 votes


  • Butter room temp – 114 gms 1 stick, 4 oz
  • 125 grams brown Sugar
  • 4 room temperature Eggs
  • 1 tsp Fig jam
  • 3 tbsp Molasses
  • 1 tsp Orange zest
  • 1 tsp Baking powder
  • 125 grams pre sifted All-Purpose Flour
  • 100 gms mixed Peel
  • 50 gms chopped Nuts
  • Butter for greasing


  • Marzipan
  • White Chocolate


  • In a bowl cream the butter
  • Add the sugar and whip together till creamy
  • Add the eggs, beating one at a time
  • Add the fig jam and the molasses
  • Add the orange zest and beat
  • Now add the baking powder and the flour in additions and fold in gently
  • Add the nuts and the mixed peel
  • 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
  • Remove and cool
  • When cool remove from the cake pan
  • Drizzle with a dollop of white melted chocolate and fix the marzipan decorations
  • 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