Fruit Cake

Ingredients

Units %
Group 1
Water 3000g 0
Brown Sugar 2000g 0
Margarine News Mrs. J 1250g 0
Preserved Figs 340g 0
Koo Water Melon 900g 0
Preserved Ginger 350g 0
Bakers Mix 5500g 0
Sorbitol 500g 0
Group 1 total 0
Group 2
Bicarbonate Soda 36g 0
Group 2 total 0
Group 3
Egg 500g 0
Group 3 total 0
Group 4
Cake Flour 2600g 0
Group 4 total 0
Group 5
Pecan Nuts Halves 1000g 0
Cherries No. 1 Red 1800g 0
Group 5 total 0
Group 6
Nutmeg 25g 0
Cinnamon 25g 0
Mixed Spice 25g 0
Salt 20g 0
Brandy Flavoured Paste 500g 0
Group 6 total 0

Working Method

Part 1
  1. Place group one into a pot and bring to the boil, reduce heat and simmer for 20 minutes. Take of heat, add bicarbonate of soda and leave to cool overnight.
  2. Place group 1 and group 2 into mixing bowl and add eggs slowly.
  3. Add cake flour together with group 5 and 6. Do not over mix at this stage.
  4. Scale 1100g batter into prepared tins. Tins must be greased and lined with grease proof.
  5. Bake at 160°C for +- 2 hours. N.B. To use this mix for Christmas pudding scale at 500g each.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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