rich fruit cake mix

£0.59 per 100gm

Recipe;
ingredients
allergens
storage
shelf life
country of origin

500g Rich Fruit Cake Mix

110g water

350g liquid egg

350g sultanas

250g currants

125g cherries

55g mixed peel (optional)

Method

Place mix into a mixing bowl fitted with a beater

Stream in egg and water over one minute on speed 1, then beat for 2 mins on slow speed. Scrape down.

Blend in fruit thoroughly on slow speed until evenly distributed.

Baking Guidelines; (ovens vary so please adjust times accordingly)

Above will make an 8in round cake. Bake at 150° - 160° for 180 minutes.

WHEAT FLOUR (WHEAT FLOUR; Calcium carbonate; Iron; Niacin; Thiamine); Sugar; Palm fat; Rapeseed oil; Maize starch; WHEY POWDER; Colour: Ammonia caramel; EGG WHITE POWDER; Raising agent: Diphosphates, Sodium carbonates; Emulsifier: Mono- and diglycerides of fatty acids; Flavouring; Salt.

WHEAT FLOUR (WHEAT FLOUR) WHEY POWDER; EGG WHITE POWDER; Milk and products thereof.

May contain traces of soy. Packed in an environment where all allergens are present.

store in an airtight container away from direct sunlight, in a cool (less than 20 deg. C) and dry place

up to 9 months if stored as described. See use by date.

Recipe;