Christmas Cake - Puratos

Ingredients

Method

Soak the fruits in Amaretto overnight then drain.
Using a planetary mixer & beater mix the Satin Crème Cake Plain Mix, eggs, oil, water, spice & treacle for 1 min on slow, scrape down.
Mix for 3 mins on medium. Add remaining ingredients & mix.
Deposit into lined 100 x 100 x 45mm square frames at 300g.
Bake at 160°C for 45-50 mins.
Heat the Sublimo to 85°C & glaze the top of the cakes, top with a layer of luxury fruit and nut mix & glaze again.

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