Because every fruitcake is different, this recipe includes some quantity ranges and optional ingredients, which you can adjust depending on the nature of your fruitcake and your personal tastes.
Yield: about 40 truffles
- 1 lb fruitcake (about 6 cups crumbled cake)
- 1/2-1 cup prepared vanilla frosting
- 1/4 cup dried or candied nuts, chopped (optional)
- 1 tsp cinnamon (optional)
- 1 lb white candy coating
- 1/4 cup finely chopped candied cherries or candied orange peel (optional, to decorate)
1. Begin by crumbling the fruitcake in a large bowl. Work it between your fingers until it is in small pieces.
2. Add 1/2 cup of prepared vanilla frosting, and stir gently until it is incorporated. Depending on the texture of your fruitcake, you may need to add up to an additional 1/2 cup to get the fruitcake moist enough to easily roll into a ball. Conversely, if your fruitcake is very moist, just 1/2 cup of frosting might be plenty. You want the mixture to hold together when you pinch it, but not be so moist that it is sticky and gooey.
3. If your fruitcake is not overwhelmingly spicy or full of fruit, add 1/4 cup of chopped dried or candied fruit and the cinnamon, and stir them into the mixture until well-distributed.
4. Use a spoon or small candy scoop to form the fruitcake mixture into small balls. Roll them between your palms to make them round, and set them on a foil-covered baking sheet.
5. Melt the white chocolate candy coating in the microwave until it is fluid and free of lumps. Use a fork or dipping tools to dip the truffles one by one into the coating. Let the excess coating drip back into the bowl, then place the truffle back on the foil-covered baking sheet. While the coating is still wet, sprinkle the tops of the truffles with a pinch of the finely chopped candied fruit, if you're using it. You can also finish them with a drizzle of white chocolate or a sprinkling of cinnamon.
6. Once all the truffles are dipped, let the coating set completely. Fruitcake Truffles can be stored in an airtight container in the refrigerator for up to two week. For the best taste and texture, let them come to room temperature before serving.
Variation: You can use this same recipe to make cake pops instead of cake truffles! After making the fruitcake mixture, follow the instructions in this video or this recipe to skewer your cake balls on sticks and dip them to create fun, festive fruitcake pops.