Warm Apple and Fruit Cake
Heating time: 1 Hour
Heating temperature: 180°C
Heating mode: Oven, Stove TopDownload PDF
Ingredients (12 servings)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | g | CARTE D'OR Continental Cake Mix 12,5kg |
| 4.00 | pc | Eggs (class extra) |
| 125.00 | ml | Water |
| 15.00 | ml | Lemon zest |
| 80.00 | ml | Currants |
| 80.00 | ml | Glacé red cherries |
| 80.00 | ml | Walnuts, broken |
| 2.00 | pc | Apples, diced |
| 160.00 | g | Apricot jam |
| 100.00 | g | Sugar, Brown |
| 125.00 | ml | MEADOWLAND Classique 10 x 1L |
| 100.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 7.00 | ml | Brandy |
Preparation
1. Place Carte d’Or Continental Cake Mix powder in mixer and beat for 5 minutes, add eggs and beat for another 5 minutes. Then add water and beat for a further 5 minutes.
2. Mix in lemon zest, currants, glacé cherries and nuts, pour into cake tin.
3. Push apple slices gently into surface of cake mixture, brush apples with apricot jam. Bake in oven for 180ºC for 1 hour.
4. Pour brandy butterscotch sauce over the pudding, while hot.
Brandy Butterscotch Sauce
1. Combine sugar, MEADOWLAND Classique and MARVELLO in a small saucepan, stir over heat to dissolve, simmer for 3 minutes then stir in brandy, simmer for another minute until syrupy.
