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Recipe Example

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Almond Poppy Seed Cake or Muffins

Description:	Muffins, loaf cakes, bundt cakes and more

Season:	Summer
Occasion:	All
Products:	R&H® RichCreme® Base

Batch Weights

R&H RichCreme® Base	10 lbs
Whole Eggs	10 lbs	8 oz
R&H® Almond Flavor		0.5 oz
Poppy Seeds		8 oz

Batch Weights

Vegetable Oil	3 lbs
Water (Cold)	2 lbs	4 oz

26 lbs	4.5 oz

1. POUR whole eggs into mixing bowl.

ADD R&H® RichCreme® base, R&H® Flavor and poppy seeds. Blend with paddle 1 minute on

low speed. Cream 3 minutes on medium speed.

2. ADD vegetable oil and water gradually over 1 minute on low speed. Scrape down bowl and

paddle, blend 3 minutes on low speed.

	Scale	Temperature	Time
Loaf Cake	1 lb loaf pan - 15 oz	350 F	40-50 minutes
Muffins	Muffin Tim - 2/3 full	375 F	18-22 minutes
Ring Cake	8" Ring Pan - 1 lb 6 oz	350 F	40-50 minutes

3. Scale as desired and bake to golden brown.

4. Finish: Top with Dawn® Streusel or sliced almonds. String/Drizzle Ice with Select™ White Roll

Icing.

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