Christmas Cake

Ingredients

	Unit
Satin Crème Cake Mix Plain \| Patisserie	1.000 kg
Egg	0.375 kg
Oil	0.300 kg
Water	0.225 kg
Treacle	0.200 kg
Mixed spice	0.010 kg
Marzipan	0.250 kg
Dried cherries	1.000 kg
Sultanas	0.500 kg
Amaretto	0.500 kg
Luxury fruit and nut mix	0.120 kg
Sublimo	As required
total	4.480

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.