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HI RATIO SULTANA CAKE

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Oils, Margarines and Shortenings - Margarines and Shortenings

Recipe No: R520g

USING MORAH CAKE MEDIUM TWIN

Group	Ingredient	KG
1	P3	0.050
	MORAH CAKE (MEDIUM)	0.450
	Castor Sugar	1.000
	Water	0.500
	Hi Ratio Flour	0.800
	HERCULES BAKING POWDER	0.035
	Milk Powder	0.100
	Flour	0.150
	Salt	0.010

2	Eggs	0.500
	NZB FRUITCAKE PASTE	0.015
	Egg Colour (to suit)	0.000

3	COLSET	0.175

4	Sultanas	1.600

	Total Weight	5.385

Method:

1. Mix Group 1 together for 2 minutes on low speed.
2. Scrape down and mix for a further 2 minutes on second speed.
3. Add Group 2 in four lots whilst mixing on slow speed.
4. Scrape down and mix for 3 minutes on second speed.
5. Add Group 3 and mix through on low speed.
6. Do not over mix.
7. Finally add Group 4 and clear.
8. Oven temperature 165°C (330°F).

Notes:

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Cherries and Peel may be added.