What you'll need

Directions

Working Method

Prepare vanilla creme cake base according to manufacturer’s instructions, adding in 5% rum emulsion, 2.5% almond emulsion, 5% orange fruit bits, 40% glace fruit, and 10% sliced almonds.  Deposit 3 lb. batter into 9-inch round x 4-inch deep Bundt pans treated with pan spray.  Bake at 350°F until cake springs back lightly when touched.  Let cool 10 minutes, then depan and let cool completely.  While the cake is baking, place additional sliced almonds in a single layer on a parchment lined sheet tray and bake at 350°F until lightly browned.  Reserve.  Ice with white flat icing and immediately top with reserved toasted almonds.

Additional Info

*Please reach out to Dawn Sales Representative for item number. 

fruit cake, glacee fruits, fruit bits, almonds, extracts,