Ingredients

Group 1
Ingredient
KG
Sugar
0.950
Flour
0.200
MORAH CAKE (MEDIUM)
0.650
P3
0.100
Glycerine
0.035
NZB RUM ESSENCE
0.010
Salt
0.020
Caramel Colour (to suit)
-
Total Weight: 1.965
Group 2
Ingredient
KG
Water
0.300
Eggs
0.900
Total Weight: 1.200
Group 3
Ingredient
KG
HERCULES BAKING POWDER
0.010
Mixed Spice
0.040
Cinnamon
0.010
Nutmeg
0.005
Sultanas
3.500
Raisins
0.500
Lemon Peel
0.400
Cherries
0.600
Total Weight: 5.065

Method

Mix Group 1 togeher using beater. Scrape down. Add Group 2 gradually whilst mixing on slow speed. Finally add Group 3 and mix on low speed until fruit is thoroughly distributed. Bake at 165-175¡C.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Sugar
0.950
Flour
0.200
MORAH CAKE (MEDIUM)
0.650
P3
0.100
Glycerine
0.035
NZB RUM ESSENCE
0.010
Salt
0.020
Caramel Colour (to suit)
-
Total Weight: 1.965
Group 2
Ingredient
KG
Water
0.300
Eggs
0.900
Total Weight: 1.200
Group 3
Ingredient
KG
HERCULES BAKING POWDER
0.010
Mixed Spice
0.040
Cinnamon
0.010
Nutmeg
0.005
Sultanas
3.500
Raisins
0.500
Lemon Peel
0.400
Cherries
0.600
Total Weight: 5.065

Method

Mix Group 1 togeher using beater. Scrape down. Add Group 2 gradually whilst mixing on slow speed. Finally add Group 3 and mix on low speed until fruit is thoroughly distributed. Bake at 165-175¡C.

Additional Information

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