Christmas Fruit Cake in a Bag

Description

Fruit Cake base: INGREDIENTS:  Wheat Flour (thiamine, folate), sugar, vegetable fat (vegetable oil, emulsifiers (471, 477), antioxidant (307)) thickener (1422), Raising Agents (450, 500, 541), milk solids, colour, (150c, preservative (223)), spice, wheat starch, flavour, salt, preservative (202), vegetable gums, (412, 415), acidity regulator )330), mineral salt (452)

CONTAINS: GLUTEN, MILK, SULPHITES.  May contain due to shared equipment: tree nuts, egg, soy, sesame.

Mixed Dried Fruit Special: INGREDIENTS: Sultanas (Vegetable Oil), Mixed Peel ((Orange, Lemon),Sugar, Glucose, Citric Acid (330), Preservative (223)),Cherries (Sugar, Glucose & Fructose Syrup, Food Acid (330),Colour (129), Preservatives (200. 202. 220)), Raisins (Vegetable Oil), Currants (Vegetable Oil), Water, Sunflower Oil ( Antifoam (900a), Antioxidant (307)), Sorbic Acid (200), Potassium Sorbate (202).

Contains: SULPHITES

Store in an airtight container in a cool, dry place, away from direct sunlight.

HOW TO MAKE

Fruit Cake Flour Blend 500g

You need to add:

3 – 4 eggs (150g of egg)

250ml water

750g Dried Fruit

METHOD

Preheat oven to 160dC

Place fruit cake flour blend, eggs and water into a mixing bowl. Beat on low speed for 1 minute.

Scrape down bowl. Beat for 3 minutes on medium speed. Scrape down bowl.   Add dried fruit and beat on low speed for 1 minute or until combined. Pour into lined and greased/floured cake tin.

Bake for 1 ½ hours or until skewer comes out clean.

As a guide – my Tin size was 22cm/9 inch and was a 6 cm high 1.7kg finished cake.

All finished details are approximate

Download Recipe Sheet