Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.300
Eggs 6
0.550
APITO FRUIT CAKE PASTE
0.015
PETTINA SPONGE SUPREME
1.500
Total Weight: 2.365
Group 2
Ingredient
KG
Water
0.475
Total Weight: 0.475
Group 3
Ingredient
KG
COLSET
0.150
Total Weight: 0.150
Group 4
Ingredient
KG
Mixed Fruit
0.750
Total Weight: 0.750

Method

Soften Group 1 but do not melt. Place both Group 1 and Group 2 in mixing bowl in above order. Beat on top speed for approximately 4 minutes. Add Group 3 and mix through on low speed. Add Group 4 and clear. Oven temperature 175¡C (350¡F).

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.300
Eggs 6
0.550
APITO FRUIT CAKE PASTE
0.015
PETTINA SPONGE SUPREME
1.500
Total Weight: 2.365
Group 2
Ingredient
KG
Water
0.475
Total Weight: 0.475
Group 3
Ingredient
KG
COLSET
0.150
Total Weight: 0.150
Group 4
Ingredient
KG
Mixed Fruit
0.750
Total Weight: 0.750

Method

Soften Group 1 but do not melt. Place both Group 1 and Group 2 in mixing bowl in above order. Beat on top speed for approximately 4 minutes. Add Group 3 and mix through on low speed. Add Group 4 and clear. Oven temperature 175¡C (350¡F).

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.