Recipes > Seasonal > Festive Fruit Cake

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
170ÂșC 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.



Contact your local area manager

Here>

Connect with us

Receive latest recipes, tips and promotions first!
Join our EOI Master Craftsman Club