Fruitcake Pops Recipes

Steps:

• Place the fruitcake in the bowl of a food processor and grind to fine crumbs.
• Melt 3/4 cup of the white chocolate chips in the microwave, and then add to the fruitcake crumbs. Roll into 1 1/2-inch balls, about 12 total.
• Melt the remaining 2 cups white chocolate chips with the coconut oil in the microwave.
• Dip the tip of a lollipop stick in the melted chocolate mixture and stick in a cake ball. Place the pop on a waxed-paper-lined-baking-sheet, and repeat for the remaining pops.
• Freeze for 30 minutes.
• Dip the pops into the melted chocolate mixture to coat. Transfer to the baking sheet and rest until the chocolate hardens, about 3 minutes.

Steps:

• Step 1: Take 2 cups cubed leftover fruit cake and grind to fine crumbs in a food processor.
• Step 2: Melt 3¿4 cup white chocolate chips in microwave and add to cake crumbs. Step 3: Roll into 1.5-inch balls.
• Step 4: Melt 2 cups white chocolate with 1¿4 cup melted coconut oil to make magic shell.
• Step 5: Dip lollipop stick tips into chocolate coconut mixture and place one stick into each cake ball; place on a tray lined with waxed paper, and put into the freezer for 30 minutes.
• Step 6: Remove and dip into chocolate oil mixture to coat. Transfer to baking sheet. Allow chocolate to harden (about 3 minutes)

Steps:

• In a food processor or blender, pulse 12 rolls until a fine consistency.
• Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners' sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.
• Mix the pulsed rolls and frosting together until combined. (You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.
• Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball. Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes.

Steps:

• Preheat oven to 250-275 degrees.
• Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
• Pan sizes and baking chart:
• 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
• 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
• 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
• 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
• No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
• 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour