Golden Fruit Cake
09-052
Group 1
Ingredient
KG
%
Cream Cheese
0.125
83.30
Butter
0.090
60.00
Sugar
0.165
110.00
Total Weight: 0.380
Group 2
Ingredient
KG
%
Eggs
0.110
73.30
Total Weight: 0.110
Group 3
Ingredient
KG
%
BAKELS CAKE CONCENTRATE
0.005
5.00
All Purpose Flour
0.150
100.00
Total Weight: 0.155
Group 4
Ingredient
KG
%
Rhum
0.050
33.30
Total Weight: 0.050
Group 5
Ingredient
KG
%
Glucose
0.050
33.30
Pitted prunes (chopped)
0.200
133.00
Glazed fruits
0.150
100.00
Total Weight: 0.400
How to do it:
1. Cream Group 1 in mixing bowl until smooth and light in color.
2. Add Group 2 and mix until fluffy.
3. Add Group 3 and blend until smooth.
4. Add Group 4 and mix until the batter absorbs the rhum.
5. Stir in Group 5.
6. Pour 150 g batter in mini bundt pans.
7. Bake at 180°C for 30 minutes.
8. Brush with light corn syrup immediately after baking. Cling wrap and refrigerate.
9. Repeat treatment every other day for 1 month for maximum flavor development.
Yield: 7 mini bundt cakes
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