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LIGHT FRUIT CAKE

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Cakes and Muffins - Madeira Cakes
Recipe No:  R300d
USING PETTINA SPONGE COMPLETE
Group  Ingredient KG
1 Water 0.400    11%
Egg 0.550    15%
Butter or MORAH CAKE 0.300    8%
APITO FRUIT CAKE PASTE 0.015    0.4%
PETTINA SPONGE MIX COMPLETE 1.500    41%
 
2 COLSET 0.150    4.1%
 
3 Mixed Fruit 0.750    20.5%
  Total Weight 3.665
Method:  1. Soften the Butter or MORAH CAKE MARGARINE but do not melt.
2. Add remaining Group 1 ingredients to mixing bowl.
3. Beat on top speed for approximately 4 minutes.
4. Add Group 2 and mix through on low speed.
5. Finally add Group 3 and clear.
6. Oven temperature 175⁰C
Notes:  Recipe percentages are on total batter/mix weight (100%).
Yield:  9 bars scaled at 400g. 2 blocks scaled at 1.8kg