Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SPONGE MIX
3.000
32.5
Cake Crumbs
1.400
15
Butter or MORAH CAKE
0.600
6.5
P3
0.090
1
Total Weight: 5.090
Group 2
Ingredient
KG
Weight (%)
Eggs
1.000
11
Water
1.000
10.5
APITO FRUIT CAKE PASTE
0.025
0.3
Total Weight: 2.025
Group 3
Ingredient
KG
Weight (%)
COLSET
0.150
1.7
Total Weight: 0.150
Group 4
Ingredient
KG
Weight (%)
Sultanas
0.800
8.5
Currants
0.800
8.5
Lemon Peel (chopped)
0.400
4.5
Total Weight: 2.000

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 thoroughly and mix 3 minutes on second speed. Blend in Group 4 on slow speed. Scale 450g into greased loaf tins. Bake at 175¡C for approximately 50 minutes.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SPONGE MIX
3.000
32.5
Cake Crumbs
1.400
15
Butter or MORAH CAKE
0.600
6.5
P3
0.090
1
Total Weight: 5.090
Group 2
Ingredient
KG
Weight (%)
Eggs
1.000
11
Water
1.000
10.5
APITO FRUIT CAKE PASTE
0.025
0.3
Total Weight: 2.025
Group 3
Ingredient
KG
Weight (%)
COLSET
0.150
1.7
Total Weight: 0.150
Group 4
Ingredient
KG
Weight (%)
Sultanas
0.800
8.5
Currants
0.800
8.5
Lemon Peel (chopped)
0.400
4.5
Total Weight: 2.000

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 thoroughly and mix 3 minutes on second speed. Blend in Group 4 on slow speed. Scale 450g into greased loaf tins. Bake at 175¡C for approximately 50 minutes.

Additional Information

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