An off-white coloured powder specially formulated as a cake stabilizer for fruit cakes and similar baked products. It helps prevent fruit shrinkage during baking, ensuring better product appearance, texture, and overall quality while maintaining consistent results.
Cool and dry conditions 18 ± 2°C
365 days
Bag
1. Cream Group 1 until light and fluffy.
2. Add Group 2 by stages and cream well.
3. Fold in sifted Group 3 and mix gently.
4. Add Group 4 and mix for 20 seconds, followed by Group 5 and mix evenly.
5. Bake batter at 170°C for 90 minutes.
6. Cover cake with foil and bake for further 30 minutes at 150°C.
7. After baked, keep at least 48 hours for maturity before serving.
Notes: Pre-soak fruits, spices and syrup at least 24 hours before use.
1. Cream Group 1 until light and fluffy.
2. Add Group 2 by stages and cream well.
3. Fold in sifted Group 3 and mix gently.
4. Add Group 4 and mix for 20 seconds, followed by Group 5 and mix evenly.
5. Bake batter at 170°C for 90 minutes.
6. Cover cake with foil and bake for further 30 minutes at 150°C.
7. After baked, keep at least 48 hours for maturity before serving.
Notes: Pre-soak fruits, spices and syrup at least 24 hours before use.
