CHRISTMAS GINGER AND CARAMEL BUNDT CAKE
(Recipe makes 5 Bundt cakes)
Group I
Ingredient
KG
2.000
Eggs
0.664
Water
0.560
Oil
0.216
Ground Ginger (mix with 100ml water to form a paste)
0.200
Pecan Nuts chopped
0.250
Total Weight: 3.890
Group II
Ingredient
KG
Caramel Spread
0.750
Pecan Nut Halves
0.150
Total Weight: 0.900
- Place all ingredients from Group I into the mixing bowl.
- Blend on slow speed for 1 minute to disperse the powder.
- Stop the mixer and scrape down.
- Using a flat beater, mix for a further 5 minutes on medium speed.
- Scale 700g into Bundt tins prepared with Tinglide.
- Bake at 180ËšC for 30 - 35 minutes.
- Allow to cool and decorate with Bakels Caramel Spread and Pecan Nut Halves (Group II).
