TASK SHEET No.

Title: Fruit cake

Performance Objective: Given the tools, you should be able to prepare

Fruit cake by following the standard recipe and
enterprise practices.

Supplies/Materials:

3 cups all purpose flour + ½ cup

1 tsp baking powder
1 tsp cinnamon
1 tsp mace
½ tsp nutmeg
½ tsp all spice
¼ tsp cloves
1 tsp salt
3 cups raisins
1 cup glazed fruit
1 cup walnuts. Chopped
½ cup molasses
5 Tbsp juice
½ cup brandy
1 cup shortening/buttercup
2 cups brown sugar
4 pcs eggs

Equipment : Oven, Mixer

Steps/Procedure:

Fruit Mix
1. Soak fruits in 1/2 cup brandy overnight.
2. Drain the fruits for one hour.
Batter
3. Heat oven to slow.
4. Cream shortening. Add sugar slowly until fluffy.
5. Beat in egg one at a time, beating after each addition until light.
6. Blend flour, baking powder, salt, cinnamon, allspice, cloves,
nutmeg.
7. Stir in alternately with molasses, juice and vanilla beginning and
ending with flour.
8. Add half cup of flour to fruit mixture.
9. The batter is then mixed to the fruits. Add the nuts on top of the
batter.
10. Put batter in aluminum lined pans.
11. Bake for one hour at 300 F. Check the temperature based on the
pan you use. Baking time can be as short as 45 minutes to 1 hour
at 325 F.
12. At 45 minutes baking time, remove pans from oven and decorate
top with and fruits.
13. Cover pan with overlapping aluminum foil to prevent burning.
Return pans into the oven and bake 15 more minutes until done.
After Baking
14. Keep aluminum intact with the cake.
15. Brush the top of the cake with brandy after baking and the cake
has cooled down.
16. Wrap the whole cake with the aluminum , then more aluminum
foil to cover the whole cake ending with colored cellophane.
Tips:
It’s important to drain the fruit mix for 1 hour. This drain the alcohol
which can destroy the cake batter.
Never use peanuts but do use pili, cashew, walnuts, or black walnuts.
The batter is mixed to the fruits so that the emulsion in the batter is not
destroyed.

Assessment Method:

 Observation
 Demonstration