Bakels
Baking ingredients since 1904

DATE APPLE FROSTY LOAVES

Recipes Home | Back
Display Recipe as PDF

Cakes and Muffins - Cake and Sponge Stabilisers
Recipe No:  R210g
Group  Ingredient KG
1 FINO SPONGE MIX 3.000
 
  Cinnamon 0.010
  Butter or MORAH CAKE 0.650
  P3 0.090
 
2 Eggs 0.900
 
  Water 0.300
  Honey 0.275
 
3 COLSET 0.150
 
4 Apple Sauce 0.900
 
  Dates (Chopped) 0.900
  Walnuts (chopped) 0.450

  Total Weight 7.625
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.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  16 loaves scaled at 450g