Recipe FRUIT CAKE - Professionals
www.remycointreaugastronomie.com
Preparation steps: cake dough, Mount Gay syrup, basic syrup and finishing from the cake recipe by Jean-Michel Perruchon, MOF pastry chef.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- 375 g softened butter
- 250 g caster sugar
- 30 g trimoline
- 400 g eggs
- 5 g salt
- 10 g liquid vanilla
- 100 g Mount Gay® rum 55%
- 625 g flour
- 12 g baking powder
- 200 g red cherries Bigarreaux
- 200 g golden raisins
- 150 g currants
- 100 g tricolour fruit cubes
- 125 g soft apricots
- Total weight: 2582 g
- 300 g syrup with 30°B
- 125 g water
- Total weight : 525 g
- 650 g caster sugar
- 500 g water
- Total weight : 1150 g
More Like This
Recipe FRUIT CAKE - Epicureans
remycointreaugastronomie.com
Recipe BANANA CAKE - Professionals
remycointreaugastronomie.com
Recipe Heavy Fruit Cake
gracefoods.com
Fruitcake
overthetopcakesupplies.com
Fruit Cake
letsgokids.co.nz
Fruitcake Pound Cake | Savory
savoryonline.com
Good-Cooking - Rum Fruit Cake
goodcooking.com
Fruit Center
fruitcentermarketplace.com