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
  1. Place all ingredients from Group I into the mixing bowl.
  2. Blend on slow speed for 1 minute to disperse the powder.
  3. Stop the mixer and scrape down.
  4. Using a flat beater, mix for a further 5 minutes on medium speed.
  5. Scale 700g into Bundt tins prepared with Tinglide.
  6. Bake at 180ËšC for 30 - 35 minutes.
  7. Allow to cool and decorate with Bakels Caramel Spread and Pecan Nut Halves (Group II).
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas