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FARMHOUSE CAKE

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Cakes and Muffins - Fruit Cakes
Recipe No:  R210d
Group  Ingredient KG
1 FINO SPONGE MIX 3.000    32.5%
Cake Crumbs 1.400    15%
Butter or MORAH CAKE 0.600    6.5%
P3 0.090    1%
 
2 Eggs 1.000    11%
Water 1.000    10.5%
APITO FRUIT CAKE PASTE 0.025    0.3%
 
3 COLSET 0.150    1.7%
 
4 Sultanas 0.800    8.5%
Currants 0.800    8.5%
Lemon Peel (chopped) 0.400    4.5%
  Total Weight 9.265
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.
7. Scrape down thoroughly and mix 3 minutes on second speed.
8. Blend in Group 4 on slow speed.
9. Scale 450g into greased loaf tins.
10. Bake at 175°C for approximately 50 minutes.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  20 loaves scaled at 450g