Group 1
Ingredient
KG
%
Butter
0.150
60.00
White Sugar
0.100
40.00
Brown Sugar
0.150
60.00
Fino Cake Emulsifier
0.005
2.00
Whole Eggs
0.200
80.00
Water
0.090
36.00
Cake Flour
0.250
100.00
Salt
0.008
3.00
Baking soda
0.003
1.00
BAKELS BAKING POWDER
0.005
2.00
Cinnamon powder
0.004
1.50
Cooking oil
0.038
15.00
Prunes (boiled & drained)
0.125
50.00
Cashew nuts
0.050
20.00
Total Weight: 1.176
Group 2
Ingredient
KG
%
Cream Cheese
0.225
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.035
-
Cold water
0.035
-
Icing Sugar
0.100
-
Total Weight: 0.395

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

Display Conditions

Display Conditions

Chilled

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake