Ingredients
Group 1
Ingredient
KG
Water
0.800
BAKELS MARGARINE P
0.200
Brown Sugar
0.120
P3
0.012
Total Weight: 1.132
Group 2
Ingredient
KG
Eggs
0.210
Total Weight: 0.210
Group 3
Ingredient
KG
Cake Flour
0.200
COLSET
0.016
Baking Powder
0.005
Cinnamon Powder
0.005
Total Weight: 0.226
Group 4
Ingredient
KG
Mix Fruits
0.400
Total Weight: 0.400
Method
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 well.
4. Add Group 4 and mix gently.
5. Deposit into greased tin
6. Bake at 180°C for 45 minutes
Product Used
Ingredients
Group 1
Ingredient
KG
Water
0.800
BAKELS MARGARINE P
0.200
Brown Sugar
0.120
P3
0.012
Total Weight: 1.132
Group 2
Ingredient
KG
Eggs
0.210
Total Weight: 0.210
Group 3
Ingredient
KG
Cake Flour
0.200
COLSET
0.016
Baking Powder
0.005
Cinnamon Powder
0.005
Total Weight: 0.226
Group 4
Ingredient
KG
Mix Fruits
0.400
Total Weight: 0.400
Method
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 well.
4. Add Group 4 and mix gently.
5. Deposit into greased tin
6. Bake at 180°C for 45 minutes
Ingredients
Group 1
Ingredient
KG
Water
0.800
BAKELS MARGARINE P
0.200
Brown Sugar
0.120
P3
0.012
Total Weight: 1.132
Group 2
Ingredient
KG
Eggs
0.210
Total Weight: 0.210
Group 3
Ingredient
KG
Cake Flour
0.200
COLSET
0.016
Baking Powder
0.005
Cinnamon Powder
0.005
Total Weight: 0.226
Group 4
Ingredient
KG
Mix Fruits
0.400
Total Weight: 0.400
Method
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 well.
4. Add Group 4 and mix gently.
5. Deposit into greased tin
6. Bake at 180°C for 45 minutes
Product Used
Ingredients
Group 1
Ingredient
KG
Water
0.800
BAKELS MARGARINE P
0.200
Brown Sugar
0.120
P3
0.012
Total Weight: 1.132
Group 2
Ingredient
KG
Eggs
0.210
Total Weight: 0.210
Group 3
Ingredient
KG
Cake Flour
0.200
COLSET
0.016
Baking Powder
0.005
Cinnamon Powder
0.005
Total Weight: 0.226
Group 4
Ingredient
KG
Mix Fruits
0.400
Total Weight: 0.400
Method
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 well.
4. Add Group 4 and mix gently.
5. Deposit into greased tin
6. Bake at 180°C for 45 minutes
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Fruit and jam extender with freeze thaw stability. Cake stabilizer for use in fruit cakes etc to prevent fruit sinking.
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