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Baking ingredients since 1904

SULTANA GINGER CAKE

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Cakes and Muffins - Fruit Cakes
Recipe No:  R210e
Group  Ingredient KG
1 FINO SPONGE MIX 3.000    39.5%
P3 0.120    1.5%
Butter or MORAH CAKE 0.700    9%
COLSET 0.250    3.5%
 
2 Eggs 0.900    12%
Water 0.600    8%
Glycerine 0.150    2%
 
3 Sultanas 1.400    18.5%
Ginger preserved 0.450    6%
  Total Weight 7.570
Method:  1. Soften the Butter or MORAH CAKE but do not melt.
2. Add remaining Group 1 ingredients and blend on second speed until a fine crumbly mixture forms.
3. Add one third of Group 2 and mix on second speed for one minute.
4. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minutes on slow speed.
5. Scrape down thoroughly and mix for 3 minutes on second speed.
6. Finally add Group 3 and blend in.
7. Bake at 175°C.
Notes:  Recipe percentages are on total batter / mix weight (100%)