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426 Bottling & more
>> Tip:
Raisins are dark in colour, while
sultanas are light. When soaked in
water, rum or spirits before bak-
ing, they become juicier and will
swell when baked.
Settings: Step 4
Function: Combination mode/
Conventional heat
Step 1
Temperature: 30°C
Moisture: 100%
Duration: 10 minutes
Step 2
Temperature: 160°C
Moisture: 30%
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Shelf level: 1
Fruit cakes
1
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Dissolve the yeast and sugar
in the milk, and stir into the
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2
Add the butter, eggs, lemon
zest and salt, and knead
thoroughly. Place uncovered in
the oven, and leave to prove
using the special "Prove dough"
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100% moisture for 20 minutes.
3
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then work in the raisins.
4
Grease the jars to 1 cm from
the top. Fill the jars to the
halfway point with the mixture,
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below for settings).
Immediately after baking,
seal the jars with a rubber
ring, glass lid and metal spring
clamp.
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Ingredients
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40 g fresh yeast
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milk
80 g caster sugar
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3 medium eggs
1 tsp grated lemon zest
A pinch of salt
200 g raisins
Butter for greasing the jars
