Ingredients

Group 1
Ingredient
KG
P3
0.050
MORAH CAKE (MEDIUM)
0.450
Castor Sugar
1.000
Water
0.500
Hi Ratio Flour
0.800
HERCULES BAKING POWDER
0.035
Milk Powder
0.100
Flour
0.150
Salt
0.010
Total Weight: 3.095
Group 2
Ingredient
KG
Eggs
0.500
NZB FRUITCAKE PASTE
0.015
Egg Colour (to suit)
-
Total Weight: 0.515
Group 3
Ingredient
KG
COLSET
0.175
Total Weight: 0.175
Group 4
Ingredient
KG
Sultanas
1.600
Total Weight: 1.600

Method

Mix Group 1 together for 2 minutes on low speed. Scrape down and mix for a further 2 minutes on second speed. Add Group 2 in four lots whilst mixing on slow speed. Scrape down and mix for 3 minutes on second speed. Add Group 3 and mix through on low speed. Do not over mix. Finally add Group 4 and clear. Oven temperature 165¡C (330¡F).

Additional Information

Cherries and Peel may be added.

Ingredients

Group 1
Ingredient
KG
P3
0.050
MORAH CAKE (MEDIUM)
0.450
Castor Sugar
1.000
Water
0.500
Hi Ratio Flour
0.800
HERCULES BAKING POWDER
0.035
Milk Powder
0.100
Flour
0.150
Salt
0.010
Total Weight: 3.095
Group 2
Ingredient
KG
Eggs
0.500
NZB FRUITCAKE PASTE
0.015
Egg Colour (to suit)
-
Total Weight: 0.515
Group 3
Ingredient
KG
COLSET
0.175
Total Weight: 0.175
Group 4
Ingredient
KG
Sultanas
1.600
Total Weight: 1.600

Method

Mix Group 1 together for 2 minutes on low speed. Scrape down and mix for a further 2 minutes on second speed. Add Group 2 in four lots whilst mixing on slow speed. Scrape down and mix for 3 minutes on second speed. Add Group 3 and mix through on low speed. Do not over mix. Finally add Group 4 and clear. Oven temperature 165¡C (330¡F).

Additional Information

Cherries and Peel may be added.