Dwarsrivier Valley Tourism

Fruit-cake lollies dipped in white chocolate by Leopard’s Leap Family Vineyards

Fruit-cake lollies dipped in white chocolate by Leopard’s Leap Family Vineyards 


This recipe makes one 28 cm round fruit cake. Use a part of the cake to make the fun festive lollies or if you are catering for a proper party, use the whole cake – it makes 70 lollies! Once covered in chocolate, the cake keeps in the refrigerator for 2 to 3 weeks. Without the chocolate it continues to ripen as a proper fruit cake does. Please keep in an airtight container to prevent it from drying out. 

Fruit mixture

  • 125 g dates, finely chopped
  • 50 g dried apricots, cut in quarters
  • 50 g raisins
  • 50 g sultanas
  • 25 g currants
  • 50 g candied citrus, finely chopped
  • 85 g ginger in syrup, drained and finely chopped
  • 250 g green fig in syrup, drained and chopped
  • 250 g glacé cherries
  • 60 ml Leopard’s Leap Culinaria Muscat de Frontignan

Cake batter

  • 125 g butter, soft
  • 190 ml castor sugar
  • 2 large eggs, room temperature
  • 2.5 ml vanilla essence
  • 250 ml cake-flour
  • 1.25 ml salt
  • 250 g pecan nuts, roughly chopped
  • 60 – 125 ml Leopard’s Leap Culinaria Muscat de Frontignan
  • 300 g white chocolate
  • 70 lollipop sticks


  • Mix the fruit in a mixing bowl and pour the Leopard’s Leap Culinaria Muscat de Frontignan over the fruit. Cover with plastic wrap and allow to steep overnight.
  • Pre-heat oven to 180 °C. Line a deep cake-tin (28 cm in diameter) with four layers of baking paper.
  • In a mixing bowl of an electric mixer, cream the butter and gradually add the sugar, then beat until light and fluffy. Beat in the eggs one at a time, then add the vanilla essence. Add a teaspoon of cake-flour to the mixture if it looks curdled.
  • Sift together the flour and salt and mix into the butter mixture until smooth. Fold in the prepared fruit mixture and scrape the batter in the prepared cake-tin. Place a double layer of baking paper on top of the cake. Bake for 45 minutes to an hour.
  • When cooked, remove from the oven and allow to cool for 5 minutes in the baking tin. Sprinkle half of the Leopard’s Leap Culinaria Muscat de Frontignan over the cake.  Turn the cake onto a wire rack and sprinkle the bottom with the remaining half of the Leopard’s Leap Culinaria Muscat de Frontignan. Allow the cake to cool completely.
  • When cooled, break off pieces of cake (roughly 20 g each), lightly press together and roll into a ball.
  • Melt white chocolate over a double boiler, then dip the lollipop sticks in the melted chocolate. Insert the sticks into the cake balls. Place the cake balls in the fridge to firm up – this makes it easier to dip.
  • Dip the cake lollies in the melted chocolate, swirling to get rid of drips, and place them sticks-up on a waxed paper or parchment-lined sheet. Place in the fridge and allow the chocolate to set.

LL Muscat Fruit-cake Lollie_small

The Dwarsrivier Valley

The Dwarsrivier Valley serves as a triumphant example of the way forward. Here we can experience a unique balance between pure historical Cape Culture and modern day lifestyles of wellness, gourmet foods and fine wines. The valley has what it takes to satisfy the humanitarian, the socialite, the nature lover, the historian, the adventurous spirit and certainly the connoisseur.


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