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Baking ingredients since 1904

LIGHT FRUIT CAKE

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Cakes and Muffins - Sponge Premixes
Recipe No:  R303d
USING PETTINA SPONGE SUPREME
Group  Ingredient KG
1 MORAH CAKE or Butter 0.300
 
2 Water 0.475
 
  Eggs 6 0.550
  APITO FRUIT CAKE PASTE 0.015
  PETTINA SPONGE SUPREME 1.500
 
3 COLSET 0.150
 
4 Mixed Fruit 0.750
  Total Weight 3.740
Method:  1. Soften Group 1, but do not melt.
2. Place both Group 1 and Group 2 in mixing bowl in above order.
3. Beat on top speed for approximately 4 minutes.
4. Add Group 3 and mix through on low speed.
5. Add Group 4 and clear.
6. Oven temperature 175°C (350°F).
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  Yield: 9 bars scaled at 400g. 2 blocks scaled at 1.800kg.