Group 1
Ingredient
KG
%
3.000
32.50
1.400
15.00
Butter or MORAH CAKE
0.600
6.50
P3
0.090
1.00
Total Weight: 5.090
Group 2
Ingredient
KG
%
Eggs
1.000
11.00
Water
1.000
10.50
APITO FRUIT CAKE PASTE
0.025
0.30
Total Weight: 2.025
Group 3
Ingredient
KG
%
COLSET
0.150
1.70
Total Weight: 0.150
Group 4
Ingredient
KG
%
Sultanas
0.800
8.50
Currants
0.800
8.50
Lemon Peel (chopped)
0.400
4.50
Total Weight: 2.000

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.

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

Category

Category

Cakes & Muffins