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This is an application where substitution with spraymalt cannot be made to reduce bake time. Although it certainly increases the internal colour of the cake at 25% inclusion, by the time the core temperature is reached to achieve an internal baked finish, the crust is by that time sufficiently coloured. If the spraymalt substitution is increased to 50% the external crust colours too quickly whilst waiting for the core temperature to be achieved. However, addition of spraymalt here does substitute for sugar that may have been sourced from the other side of the globe so saves food miles and carbon footprint. It also makes the fruit cake taste even better.

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