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CELEBRATION FRUIT CAKE

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Cakes and Muffins - Fruit Cakes
Recipe No:  R210c
Group  Ingredient KG
1 FINO SPONGE MIX 3.000    29%
Nutmeg 0.010    0.1%
Mixed Spice 0.010    0.1%
Butter or MORAH CAKE 0.900    9%
Honey 0.150    1.5%
P3 0.090    0.9%
 
2 Eggs 1.500    14.5%
Water 0.450    4.5%
Caramel Colour (to suit) 0.000
 
3 COLSET 0.300    3%
 
4 Sultanas 3.400    33%
Mixed Peel 0.475    4.5%
  Total Weight 10.285
Method:  1. Soften the Butter or MORAH CAKE but do not melt.
2. Add remaining Group 1 ingredients.
3. Blend on second speed until a fine crumbly mixture forms.
4. Add one third of Group 2 and mix on second speed for 1 minute.
5. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minutes on slow speed.
6. Blend in Group 3 on slow speed, scrape down.
7. Blend in Group 4 on slow speed.
8. Scale 450g or 1lb into greased loaf tins.
9. Oven temperature 160°C.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  22 loaves scaled at 450g