Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SPONGE MIX
3.000
29
Nutmeg
0.010
0.1
Mixed Spice
0.010
0.1
Butter or MORAH CAKE
0.900
9
Honey
0.150
1.5
P3
0.090
0.9
Total Weight: 4.160
Group 2
Ingredient
KG
Weight (%)
Eggs
1.500
14.5
Water
0.450
4.5
Caramel Colour (to suit)
-
-
Total Weight: 1.950
Group 3
Ingredient
KG
Weight (%)
COLSET
0.300
3
Total Weight: 0.300
Group 4
Ingredient
KG
Weight (%)
Sultanas
3.400
33
Mixed Peel
0.475
4.5
Total Weight: 3.875

Method

Soften the Butter or MORAH CAKE but do not melt. Add remaining Group 1 ingredients. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minutes on slow speed. Blend in Group 3 on slow speed scrape down. Blend in Group 4 on slow speed. Scale 450g or 1lb into greased loaf tins. Oven temperature 160¡C.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SPONGE MIX
3.000
29
Nutmeg
0.010
0.1
Mixed Spice
0.010
0.1
Butter or MORAH CAKE
0.900
9
Honey
0.150
1.5
P3
0.090
0.9
Total Weight: 4.160
Group 2
Ingredient
KG
Weight (%)
Eggs
1.500
14.5
Water
0.450
4.5
Caramel Colour (to suit)
-
-
Total Weight: 1.950
Group 3
Ingredient
KG
Weight (%)
COLSET
0.300
3
Total Weight: 0.300
Group 4
Ingredient
KG
Weight (%)
Sultanas
3.400
33
Mixed Peel
0.475
4.5
Total Weight: 3.875

Method

Soften the Butter or MORAH CAKE but do not melt. Add remaining Group 1 ingredients. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minutes on slow speed. Blend in Group 3 on slow speed scrape down. Blend in Group 4 on slow speed. Scale 450g or 1lb into greased loaf tins. Oven temperature 160¡C.

Additional Information

Recipe percentages are on total batter / mix weight (100%)