Ingredients

Group 1
Ingredient
KG
Flour
1.400
Castor Sugar
1.400
Salt
0.025
Milk Powder
0.100
HERCULES BAKING POWDER
0.050
P3
0.050
Butter or MORAH CAKE
0.750
BALEC
0.050
Eggs
0.800
NZB FRUITCAKE PASTE
0.025
Total Weight: 4.650
Group 2
Ingredient
KG
Water
0.200
Total Weight: 0.200
Group 4
Ingredient
KG
Sponge or Cake Crumbs (sieved)
1.400
Total Weight: 1.400
Group 5
Ingredient
KG
Sultanas
1.600
Total Weight: 1.600

Method

Sieve all dry ingredients in Group 1. Add P3 and Butter or MORAH CAKE and mix on low speed to a fine crumbly mixture. Add Group 2 and cream on second speed for 5 minutes then scrape down. Add Group 3 and blend in with a few turns of the beater. Add Group 4 and blend to a smooth consistency. Finally add Group 5 and clear. Oven temperature 175¡C (350¡F). Scale at 4.5kg - 5.4kg (10-12lb) for a standard baking tray. When cold ice with Coffee flavoured icing Recipe No. R653a.

Additional Information

This recipe makes an excellent slice.

Ingredients

Group 1
Ingredient
KG
Flour
1.400
Castor Sugar
1.400
Salt
0.025
Milk Powder
0.100
HERCULES BAKING POWDER
0.050
P3
0.050
Butter or MORAH CAKE
0.750
BALEC
0.050
Eggs
0.800
NZB FRUITCAKE PASTE
0.025
Total Weight: 4.650
Group 2
Ingredient
KG
Water
0.200
Total Weight: 0.200
Group 4
Ingredient
KG
Sponge or Cake Crumbs (sieved)
1.400
Total Weight: 1.400
Group 5
Ingredient
KG
Sultanas
1.600
Total Weight: 1.600

Method

Sieve all dry ingredients in Group 1. Add P3 and Butter or MORAH CAKE and mix on low speed to a fine crumbly mixture. Add Group 2 and cream on second speed for 5 minutes then scrape down. Add Group 3 and blend in with a few turns of the beater. Add Group 4 and blend to a smooth consistency. Finally add Group 5 and clear. Oven temperature 175¡C (350¡F). Scale at 4.5kg - 5.4kg (10-12lb) for a standard baking tray. When cold ice with Coffee flavoured icing Recipe No. R653a.

Additional Information

This recipe makes an excellent slice.