Ingredients

Group 1
Ingredient
KG
Weight (%)
Butter
0.150
60
White Sugar
0.100
40
Brown Sugar
0.150
60
Fino Cake Emulsifier
0.005
2
Whole Eggs
0.200
80
Water
0.090
36
Cake Flour
0.250
100
Salt
0.008
3
Baking soda
0.003
1
BAKELS BAKING POWDER
0.005
2
Cinnamon powder
0.004
1.5
Cooking oil
0.038
15
Prunes (boiled & drained)
0.125
50
Cashew nuts
0.050
20
Total Weight: 1.176
Group 2
Ingredient
KG
Weight (%)
Cream Cheese
0.225
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.035
-
Cold water
0.035
-
Icing Sugar
0.100
-
Total Weight: 0.395

Method

How to do it:

Cake:
1. Cream butter, white sugar, brown sugar and Fino Cake Emulsifier for 2 minutes at slow speed.
2. Gradually add eggs, scraping sides and bottom of bowl from time to time.
3. Add water from boiled prunes alternately with dry ingredients. Mix for 2 minutes at slow speed. Add oil and mix until smooth.
4. Fold in drained prunes and cashew nuts until properly blended.
5. Deposit in paper lined loaf or rectangular pans.
6. Bake at 170°C.

Icing:
1. Cream cream cheese and icing sugar until light and fluffy.
2. In a separate mixing bowl, combine Whip Brite and cold water.
3. Mix on high speed for 3 minutes.
4. Fold the Whip Brite mixture in the cream cheese mixture until smooth.

Yield

2 x 400-g batter

Ingredients

Group 1
Ingredient
KG
Weight (%)
Butter
0.150
60
White Sugar
0.100
40
Brown Sugar
0.150
60
Fino Cake Emulsifier
0.005
2
Whole Eggs
0.200
80
Water
0.090
36
Cake Flour
0.250
100
Salt
0.008
3
Baking soda
0.003
1
BAKELS BAKING POWDER
0.005
2
Cinnamon powder
0.004
1.5
Cooking oil
0.038
15
Prunes (boiled & drained)
0.125
50
Cashew nuts
0.050
20
Total Weight: 1.176
Group 2
Ingredient
KG
Weight (%)
Cream Cheese
0.225
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.035
-
Cold water
0.035
-
Icing Sugar
0.100
-
Total Weight: 0.395

Method

How to do it:

Cake:
1. Cream butter, white sugar, brown sugar and Fino Cake Emulsifier for 2 minutes at slow speed.
2. Gradually add eggs, scraping sides and bottom of bowl from time to time.
3. Add water from boiled prunes alternately with dry ingredients. Mix for 2 minutes at slow speed. Add oil and mix until smooth.
4. Fold in drained prunes and cashew nuts until properly blended.
5. Deposit in paper lined loaf or rectangular pans.
6. Bake at 170°C.

Icing:
1. Cream cream cheese and icing sugar until light and fluffy.
2. In a separate mixing bowl, combine Whip Brite and cold water.
3. Mix on high speed for 3 minutes.
4. Fold the Whip Brite mixture in the cream cheese mixture until smooth.

Display Conditions

Display Conditions

Chilled

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake