Christmas Cake Pops

Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 22cm cake pan. Combine pineapple and raisins. Set aside.

Place spelt, baking powder and spice in a large mixing bowl. Combine well.

In a separate bowl, whisk together eggs, sugar and oil. Combine with the dry ingredients and mix until just combined. Add fruit and fold in well.

Pour fruit cake batter into prepared pan and bake for 55-60 minutes or until an inserted skewer comes out clean.

Allow cake to cool completely before crumbling it up in a large bowl.

Add half a can of condensed milk to the fruit cake and mix. Take a large tablespoon of mixture and roll into a ball. Check texture and add a little more condensed milk if the mixture is too dry and crumbles. Roll remaining mixture into balls and place onto a tray lined with baking paper. Let the balls set in the fridge for a minimum of 30 minutes.

In a microwave safe bowl, place the white chocolate melts in the microwave and heat in 30 second intervals, stirring in-between until chocolate is fully melted and smooth.

Take the balls out of the fridge and dip a cake pop stick into the white chocolate about 1.5cm deep then insert stick into the ball til it reaches the middle. Set these in the fridge for 10 minutes before taking them out again to fully coat into the melted white chocolate, allowing any excess white chocolate to drip off the ball.

Use a polystyrene box to insert each coated cake pop upright. To decorate with sprinkles, do so right away whilst the chocolate is not set yet.