FRUIT CAKES KSHS 1 000 FRUIT CAKES RECIPE

FRUIT CAKES KSHS 1, 000

FRUIT CAKES RECIPE Richly-fruited cakes Ø Example: cherry, ginger, genoa, and Dundee Material Butter or margarine. Cherry 340 g Iced Ginger 340 g Genoa 283 g Shortening 57 g Castor sugar 396 g 340 g Eggs Flour 495 g 425 g 524 g 425 g Scone Flour 85 g Ground Almond 28. 3 g 340 g Sultanas Currants - - 453 g 113 g Cut mixed peel - - Cherries - - 340 g - Cut preserved ginger Egg 794 g colour Essence q. s Vanilla Top decoration before baking Top decoration after baking Size of slab tin 12 in by 8 in - q. s 679 g Vanilla, rum, and almond q. s Vanilla - Split almond 12 in by 8 in Baking temp 182˚C Baking time Weight of finished slab 145 min. 2497 g 145 min. 2724 g 150 min. 2724 g Fondant and sliced ginger -

TYPES OF FRUIT CAKES DUNDEE CAKE Ø This originated in the Scottish city of Dundee. It is produced from butter and soft brown sugar. The crumb should be light brown, containing sultanas and orange peel only, the batter is dampened down. Ø The top is completely covered with split almonds are arranged in circles as a decoration. After baking the almonds may be glazed with a gum Arabic solution. SIMNEL CAKE Ø Simnel cake is referred back as far as 1486. It is produced for Easter time. It is a lightly fruited cake with a layer of raw marzipan placed onto cake batter then the rest of the batter on top. Ø After baking when cool the top of the cake is brushed with boiled apricot jam and small balls of marzipan are placed onto the edge. Ø There should be 11 marzipan balls, referring to the 12 disciples, minus Judas. This is allowed to dry, then egg washed it is then flashed in the oven and allowed to cool. The centre is filled with fondant and then decorated.

SULTANA CAKE Ø Sultana cake, like most fruit cakes, are produced from the flour batter method. Sultanas are folded in last. Ø Finally, the mixture is placed into the prepared hoops and sprinkled with strip almonds and baked at 182°C. SLAB CAKE Ø A wide range of slab cake can be produced; this slide shows both plain and medium fruited cake. Ø Slab cakes are a good way to produce a huge range of cake with different types of fruit and nuts, with or without decorated tops. They can be pre-cut and wrapped to be sold as a piece or cut to the size the customer requests and sold by weight. Ø Because of the size slab cakes have a long slow bake, therefore it is important to give them enough protection with thick card or paper during baking, and also water pans in the oven to generate ample water vapour. This is to prevent a thick crust forming and ensures that the resulting cake is moist.

CHERRY SLAB CAKE Ø Excellent product for a Christmas line Normally wrapped in cellophane for sale. WEDDING CAKE Ø Wedding cakes are rich heavily fruited cakes that are generally made in large batches. When cold they may be brushed or injected with alcohol, then wrapped in greaseproof paper and labelled, stating size, weight, and date the cake was made. Ø The bases are kept in a cool dry store to mature for several weeks. During storage, these heavy fruited cakes become mellow and improve both the flavour and eating qualities. Ø The next stage will be marzipan and icing of the cake.

CHRISTMAS CAKE WEDDING, CHRISTMAS AND BIRTHDAY CAKES Materials Wedding cakes Birthday cakes Christmas cake Butter 908 g 1135 g Shortening 227 g Praline paste 114 g - - Barbados sugar 1135 g 1362 g Eggs Flour 1 L 1 L 2 L 1249 g 1476 g 1698 g Mixed spices 341 g 14 g 227 g 42 g 227 g - - Black treacle 3859 g 1930 g 2043 g Currants Sultanas 2043 g 1362 g 1816 g Cut mixed peel 1135 g 681 g 908 g Cherries - 908 g 454 g Zest and juice 3 lemon q. s 3 lemons q. s 3 lemon q. s Almond, rum, and vanilla 12712 g 10896 g 11804 g 182˚C Roasted ground hazelnuts or almond Egg colour Black jack Essences Approximate weight of batter produced Baking temp

CHRISTMAS CAKE SLICE Ø Many bakers sell cake by the piece, and by individually wrapped slices around the festive season. FRUIT CAKE As a guide, Fruit cakes can be classed as: Ø Lightly fruited, using 250 grams per Kilo Batter. Ø Medium fruited, using 500 grams per Kilo batter. Ø Medium/heavily fruited, using 750 grams per Kilo batter. Ø Heavily fruited, using 1 -1. 2 Kg of batter.