Festive Fruit Cake
Recipe Steps
Festive Fruit Cake
Group 1
-
g/ml:
2200
900
100
2200
200
100
-
Ingredients:
Brown Sugar
Bakers Flour
Pregel Starch
EOI SOVEREIGN
Glycerine
Caramel Colour
-
Method:
Cream Group 1 until moderately light.
Not more than 5 minutes on medium speed.
Group 2
-
g/ml:
2200
350
-
Ingredients:
Eggs
Water
-
Method:
Add eggs gradually in several small lots, thoroughly beating in each addition. This should take about 5 minutes.
Group 3
-
g/ml:
2000
20
20
20
-
Ingredients:
Bakers Flour
Baking Powder
Nutmeg
Mixed Spices
-
Method:
Stir in Group 3 and mix thoroughly. Use low machine speed and scrape down to ensure a smooth batter.
Group 4
-
g/ml:
6000
2000
1000
1000
1300
400
250
-
Ingredients:
Sultanas
Raisins
Currants
Mixed Peel
Cherries
Almonds
Rum
-
Method:
Allow the fruit to soak overnight with the rum. Add the fruit to Group 1 and mix thoroughly.
- 22260
- Total Weight
Festive Topping
Group 1
-
g/ml:
800
800
400
400
400
-
Ingredients:
Glaced Red Cherries
Glaced Green Cherries
Glaced Pineapple
Mixed Peel
Flaked Almond
-
Method:
Chop cherries and pineapple. Mix all fruits together. Store and use as desired.
- 2800
- Total Weight
Additional Information:
Scaling
Batter: 680g batter into rectangular foils 17.5 x 10 x 6.5cm.
Topping: Sprinkle 85g onto each cake.
Baking Instructions
170ºC for 1 hour and 45 minutes.
Yield
32 cakes
Finishing Instructions
Once baked, immediately glaze with boiled apricot jam to finish. Present cakes with Christmas frills when not baked in foils.
Freezing
This cake may be frozen in an unbaked state only.
Storage
Cool and dry airtight environment, preferably wrapped.
Points of importance
1. Wash and glycerinate the fruit before use.
2. Rum should be added to the fruit mix 24 hours before use.
3. Use cardboard or newspaper to protect bottoms of foils.
4. This mix can be baked in conventional cake tins if desired.
Recipe Uses:
Sovereign 15kg
Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.
