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FRUIT CAKE

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Cakes and Muffins - Fruit Cakes
Recipe No:  R210b
Group  Ingredient KG
1 FINO SPONGE MIX 2.100    35.5%
P3 0.090    1.53%
Butter or MORAH CAKE 0.450    7.5%
COLSET 0.175    3%
 
2 Eggs 0.550    9.5%
Water 0.600    10%
APITO FRUIT CAKE PASTE 0.025    0.47%
 
3 Sultanas 1.800    30.5%
Mixed Peel 0.100    2%

  Total Weight 5.890
Method:  1. Soften the Butter or MORAH CAKE but do not melt.
2. Add the remaining Group 1 ingredients.
3. Blend on second speed until a fine crumbly mixture forms.
4. Add one third of Group 2 and mix on second speed for one minute.
5. Scrape down and add the remaining two thirds of Group 2 over a period of three minutes on slow speed.
6. Blend Group 3 on slow speed.
7. Oven temperature 165C.
Notes:  Recipe percentages are on total batter / mix weight (100%)