Ingredients

Group 1
Ingredient
KG
Weight (%)
Eggs
0.600
12.2
Water
0.650
13.1
Butter or MORAH CAKE
0.400
8
APITO FRUIT CAKE PASTE
0.025
0.5
FINO SPONGE MIX
2.000
40.5
OVALETT SPECIAL or WHIPPET PASTE
0.075
1.5
Total Weight: 3.750
Group 2
Ingredient
KG
Weight (%)
COLSET
0.200
4
Total Weight: 0.200
Group 3
Ingredient
KG
Weight (%)
Mixed Fruit
1.000
20.2
Total Weight: 1.000

Method

Soften the Butter or MORAH CAKE MARGARINE but do not melt. Add remaining Group 1 ingredients to mixing bowl. Beat on top speed for 5 minutes. Add Group 2 and mix through on low speed. Finally add Group 3 and clear. Oven temperature 175¡C.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Eggs
0.600
12.2
Water
0.650
13.1
Butter or MORAH CAKE
0.400
8
APITO FRUIT CAKE PASTE
0.025
0.5
FINO SPONGE MIX
2.000
40.5
OVALETT SPECIAL or WHIPPET PASTE
0.075
1.5
Total Weight: 3.750
Group 2
Ingredient
KG
Weight (%)
COLSET
0.200
4
Total Weight: 0.200
Group 3
Ingredient
KG
Weight (%)
Mixed Fruit
1.000
20.2
Total Weight: 1.000

Method

Soften the Butter or MORAH CAKE MARGARINE but do not melt. Add remaining Group 1 ingredients to mixing bowl. Beat on top speed for 5 minutes. Add Group 2 and mix through on low speed. Finally add Group 3 and clear. Oven temperature 175¡C.

Additional Information

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