Ingredients

Group 1
Ingredient
KG
Hi Ratio Flour
0.800
Castor Sugar
1.000
Milk Powder
0.100
Water
0.500
HERCULES BAKING POWDER
0.035
MORAH CAKE
0.450
0.050
Flour
0.150
Salt
0.010
Total Weight: 3.095
Group 2
Ingredient
KG
Eggs
0.500
APITO FRUIT CAKE PASTE
0.015
APITO EGG YELLOW COLOUR
-
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

Soften Group 1 but do not melt. Place in machine bowl. Sieve Group 2 and add to above. Blend on second speed until a fine crumbly mixture forms. Add 1/3 of Group 3 and mix on second speed for one minute. Scrape down and add remaining 2/3 of Group 3 over a period of three minutes on slow speed. Scrape down thoroughly and mix on second speed for 6 minutes. Bake at 170¡C.

Additional Information

Cherries and Peel may be added.

Ingredients

Group 1
Ingredient
KG
Hi Ratio Flour
0.800
Castor Sugar
1.000
Milk Powder
0.100
Water
0.500
HERCULES BAKING POWDER
0.035
MORAH CAKE
0.450
0.050
Flour
0.150
Salt
0.010
Total Weight: 3.095
Group 2
Ingredient
KG
Eggs
0.500
APITO FRUIT CAKE PASTE
0.015
APITO EGG YELLOW COLOUR
-
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

Soften Group 1 but do not melt. Place in machine bowl. Sieve Group 2 and add to above. Blend on second speed until a fine crumbly mixture forms. Add 1/3 of Group 3 and mix on second speed for one minute. Scrape down and add remaining 2/3 of Group 3 over a period of three minutes on slow speed. Scrape down thoroughly and mix on second speed for 6 minutes. Bake at 170¡C.

Additional Information

Cherries and Peel may be added.