DATE APPLE FROSTY LOAVES
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Cakes and Muffins - Cake and Sponge Stabilisers |
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| Recipe No: R210g | |||||||||||||||||||||||||||||||||||||||||||||||||||
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| Method: | 1. Soften the Butter or MORAH CAKE but do not melt. 2. Add the 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. Scrape down thoroughly and mix 3 minutes on second speed. 7. Blend in Group 3 on slow speed. 8. Scrape down. 9. Blend in Group 4 on slow speed. 10. Scale at 540g (1lb 3oz) into greased half round loaf tins dressed with chopped walnuts. 11. Bake at 160°C (325°F) for approximately 35 minutes. 12. Alternatively do not dress with chopped walnuts but finish with lemon icing. |
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| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Yield: | 16 loaves scaled at 450g | ||||||||||||||||||||||||||||||||||||||||||||||||||