Ingredients

Group 1
Ingredient
KG
Sugar
0.950
Flour
0.200
MORAH CAKE
0.650
0.100
0.035
Salt
0.010
APITO CARAMEL COLOUR (as desired)
0.010
Eggs
-
Total Weight: 1.955
Group 2
Ingredient
KG
Water
0.900
APITO FRUIT CAKE PASTE
0.300
HERCULES BAKING POWDER
0.015
Total Weight: 1.215
Group 3
Ingredient
KG
Mixed Spice
0.010
Cinnamon
0.040
Nutmeg
0.010
Sultanas
0.005
Raisins
3.500
Lemon Peel
0.500
Cherries
0.400
Total Weight: 4.465

Method

Cream Group 1 using beater Scrape down. Add Group 2 gradually whilst mixing on slow speed. Finally add Group 3 and mix on slow speed until fruit is thoroughly distributed. Oven temperature 165-170¼C.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Sugar
0.950
Flour
0.200
MORAH CAKE
0.650
0.100
0.035
Salt
0.010
APITO CARAMEL COLOUR (as desired)
0.010
Eggs
-
Total Weight: 1.955
Group 2
Ingredient
KG
Water
0.900
APITO FRUIT CAKE PASTE
0.300
HERCULES BAKING POWDER
0.015
Total Weight: 1.215
Group 3
Ingredient
KG
Mixed Spice
0.010
Cinnamon
0.040
Nutmeg
0.010
Sultanas
0.005
Raisins
3.500
Lemon Peel
0.500
Cherries
0.400
Total Weight: 4.465

Method

Cream Group 1 using beater Scrape down. Add Group 2 gradually whilst mixing on slow speed. Finally add Group 3 and mix on slow speed until fruit is thoroughly distributed. Oven temperature 165-170¼C.

Additional Information

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