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XL Pound Cake &
XL Vanilla Creme
Recipes
TM
0800 WESTON (937 866) I www.westonmilling.co.nz
TM
Contents
Welcome
XL Pound Cake:
Weston Milling is one of New Zealand’s most
Base Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
preferred flour manufacturers. We manufacture
English Pound Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
a wide range of flours, bread mixes, cake/muffin
Rum and Sultana Glazed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
and sponge mixes and other speciality ingredients
for our customers. We supply to a wide range of
Banana, Walnut and Maple syrup . . . . . . . . . . . . . . . . . . . . . . . . 7
customers, from large national corporations to
Cranberry and Cream Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . 8
your local corner bakery. Our account managers
have baking expertise and our customer services
Black Doris Plum and Custard. . . . . . . . . . . . . . . . . . . . . . . . . . . 9
team pride themselves on efficient service to
Yoghurt, Apricot and Ginger. . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
ensure all our customers needs are meet.
Fruit Mince and Hazelnut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
XL Pound Cake and Vanilla Crème are two recent
additions to our extensive product range.
XL Vanilla Crème . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
For more information on these products or to speak
Icing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
to our team, please ring 0800 WESTON (937 866),
Product List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Back Cover
or visit our website www.westonmilling.co.nz
2
Peach Pound Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
3
English
Pound Cake Loaf
Base Batter
using XL Pound Cake Mix
XL Pound Cake
. Ingredients:
Method:
XL Pound Cake Mix . . . . . . . . . . . . 3.500kg
1. Place Group 1 into a mixing bowl fitted
with a beater, cream together.
Unsalted butter . . . . . . . . . . . . . . . . . 1.300kg
2. Add Group 2.
Group 2
3. Mix on slow speed for 1 minute then
scrape down.
Group 1
Eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.300kg
Water. . . . . . . . . . . . . . . . . . . . . . . . . . . 0.166kg
4. Mix for a further 2 minutes on second
speed.
Total. . . . . . . . . . . . . . . . . . . . . . . . . . 6.266kg
5. Deposit as per recipes.
Ingredients:
Method:
XL Pound Cake Base Batter. . . . . . 1.200kg
1. Preheat oven to 170°C.
Group 1
2. Place base batter (1.200kg) into a
mixing bowl fitted with a beater.
Currants. . . . . . . . . . . . . . . . . . . . . . . . 0.270kg
Sultanas. . . . . . . . . . . . . . . . . . . . . . . . .0.270kg
3. Fold in group 3 until combined.
Cherries. . . . . . . . . . . . . . . . . . . . . . . . . 0.140kg
Grand Marnier liquor (40% Vol). . . . . 0.035kg
4. Deposit 0.400kg batter in a greased
loaf tin, level the surface, sprinkle with
sliced almonds and bake at 170°C for
approximately 35 minutes.
Total. . . . . . . . . . . . . . . . . . . . . . . . . . 2.105kg
5. Remove from oven.
Yield: 5 Loafs at 0.400kg each
6. Pack, label and display.
Lemon peel. . . . . . . . . . . . . . . . . . . . . 0.190kg
Jason Hay
1st Place Winner
Weston Milling
Trainee of the
Year 2011
4
5
Banana, Walnut
and Maple syrup
Loaf
Rum and Sultana
Glazed Loaf
using XL Pound Cake Mix
Ingredients:
XL Pound Cake Base Batter. . . . . . 1.800kg
Group 1
Sultanas (soaked & drained) . . . . . 0.500kg
Total. . . . . . . . . . . . . . . . . . . . . . . . . . 2.300kg
Yield: 6 Loafs at 0.350kg each
500 gm sultanas soaked in rum syrup
(see below) - prepare night before then
drain before using, save syrup for glaze.
using XL Pound Cake Mix
Method:
Method:
1. Preheat oven to 180°C.
Group 1
1. Preheat oven to 180°C.
2. Place base batter (1.800kg) into a
mixing bowl fitted with a beater.
XL Pound Cake Base Batter. . . . . . 3.200kg
2. Place all ingredients in a mixing bowl
fitted with a beater.
3. Fold in group 1.
Baking Soda. . . . . . . . . . . . . . . . . . . . . 0.010kg
4. Deposit into a greased loaf tin at
0.350kg.
Maple Syrup. . . . . . . . . . . . . . . . . . . . .0.100kg
Barkers Banana Pulp. . . . . . . . . . . . . 0.550kg
Walnut Halves. . . . . . . . . . . . . . . . . . . 0.200kg
5. Bake at 180ºC for approximately
30 minutes.
Banana Paste. . . . . . . . . . . . . . . . . . . . 0.015kg
6. Remove from oven.
Yield: 11 Loafs at 0.350kg each
7. Glaze and cool.
8. Pack, label and display.
Rum Syrup
. Ingredients:
Total. . . . . . . . . . . . . . . . . . . . . . . . . . 4.075kg
3. Blend all ingredients until well
combined.
4. Deposit 350g of batter into each
greased loaf tin.
5. Sprinkle a few walnuts on top of each.
6. Bake at 180ºC for approximately
30 minutes.
7. Remove from oven and cool.
8. Pack, label and display.
Water. . . . . . . . . . . . . . . . . ¾ cup
Sugar. . . . . . . . . . . . . . . . . ¾ cup
Rum . . . . . . . generous ¼ cup
Glaze
Caster sugar, rum & water.
By Nicole Oldridge
One of Weston Millings Top 10
Trainees of the year, 2011.
6
7
Cranberry and
Cream Cheese
Loaf
Black Doris Plum
and Custard Loaf
using XL Pound Cake Mix
Ingredients:
using XL Pound Cake Mix
Method:
Ingredients:
Method:
XL Pound Cake Base Batter. . . . . . 3.200kg
1. Preheat oven to 180°C.
XL Pound Cake Base Batter. . . . . . 3.000kg
1. Preheat oven to 180°C.
Group 1
2. Deposit 0.320kg of batter into each
greased loaf tin.
Group 2
2. Deposit 0.300kg of batter into each
greased loaf tin.
3. Gently press 0.030kg of frozen
cranberries and 0.040kg cream cheese
into the top of each cake.
Group 3
4. Bake at 180ºC for approximately
30 minutes.
Total. . . . . . . . . . . . . . . . . . . . . . . . . . 4.800kg
Frozen Cranberries . . . . . . . . . . . . . . 0.300Kg
Cream Cheese. . . . . . . . . . . . . . . . . . . 0.400Kg
Total. . . . . . . . . . . . . . . . . . . . . . . . . . 3.900kg
Yield: 12 Loafs at 0.320kg each
5. Remove from oven and cool.
6. Pack, label and display.
Bonnie Custard. . . . . . . . . . . . . . . . 0.700kg
Black doris plums. . . . . . . . . . . . . . . . 1.100kg
Yield: 10 Loafs at 0.300kg each
3. Pipe 0.070kg of custard over the top of
each cake.
4. Cut the black Doris plums into halves
and press 3 halves into the top of each
cake.
5. Bake at 180ºC for approximately
30 minutes.
6. Remove from oven and cool.
7. Pack, label and display.
8
9
Yoghurt, Apricot
and Ginger Loaf
Fruit Mince
and Hazelnut Loaf
using XL Pound Cake Mix
Ingredients:
XL Pound Cake Base Batter. . . . . . 3.200kg
Unsweetened Yoghurt. . . . . . . . . . . 0.400kg
Ground Ginger. . . . . . . . . . . . . . . . . . 0.020kg
Group 2
Glace Ginger. . . . . . . . . . . . . . . . . . . . 0.150kg
Barkers Apricot Pulp. . . . . . . . . . . . . 0.700kg
Total. . . . . . . . . . . . . . . . . . . . . . . . . . 4.470kg
Yield: 10 Loafs at 0.350kg each
using XL Pound Cake Mix
Method:
Method:
1. Preheat oven to 180°C.
Group 1
1. Set Oven to 180ºC.
2. Blend all group 1 ingredients together
until well combined.
XL Pound Cake Base Batter. . . . . . 1.500kg
3. Deposit 0.0350kg into each greased
loaf tin.
Barkers Fruit Mince mix. . . . . . . . . . 0.600kg
2. Fold group 2 into base batter mix
(1.500kg), with a wooden spoon
carefully.
Hazelnuts - Ground. . . . . . . . . . . . . . .0.200kg
4. Pipe 0.070kg of Apricot pulp into each
cake.
3. Deposit at 0.350kg into greased loaf tin
and coat with chopped hazelnuts.
Group 3
4. Bake at 180ºC for 30–35 minutes.
Hazelnuts - Chopped. . . . . . . . . . . . .0.090kg
5. Remove from oven and cool.
Total. . . . . . . . . . . . . . . . . . . . . . . . . . 2.390kg
6. Pack, label and display.
5. Finely chop the glace ginger and
sprinkle 0.015kg over the top of each
cake.
6. Bake at 180ºC for approximately
30 minutes.
7. Remove from oven and cool.
8. Pack, label and display.
10
. Ingredients:
Group 2
Yield: 6 Loafs at 0.350kg each
By Mark Grantham
2nd place winner, Weston Milling Trainee of
the year competition 2011.
11
Peach
Pound Cake Loaf
XL Vanilla Crème
using XL Pound Cake Mix
Ingredients:
XL Pound Cake Base Batter. . . . . . 1.800kg
Group 2
Tinned Peaches . . . . . . . . . . . . . . . . . 0.875kg
Total. . . . . . . . . . . . . . . . . . . . . . . . . . 2.675kg
Yield: 5 Loafs at 0.350kg each
By Khalid Ali
One of Weston Millings Top 10 Trainees of the
year, 2011.
12
Method:
. Ingredients:
1. Set Oven to 180ºC.
Group 1
2. Deposit 0.150kg of base batter mix into
greased loaf tin.
XL Vanilla Crème. . . . . . . . . . . . . . . 1.000kg
3. Layer with peaches.
Total. . . . . . . . . . . . . . . . . . . . . . . . . . 2.000kg
4. Add remaining mixture (0.200kg) on
top.
Water. . . . . . . . . . . . . . . . . . . . . . . . . . . 1.000kg
Flavoured Vanilla Crème
5. Bake at 180ºC for approximately
30minutes.
Add to the above amount for desired flavour.
6. Remove from oven and cool.
Chocolate Paste. . . . . . . . . . . . . . . . . 0.006kg
7. Pack, label and display.
Raspberry Paste. . . . . . . . . . . . . . . . . 0.004kg
Method:
1. Place both ingredients into a mixing
bowl fitted with a whisk.
2. Whisk for 1 minute on slow speed to
combine ingredients.
3. Whisk for a further 4–5 minutes until
desired consistency is reached.
Coffee Paste. . . . . . . . . . . . . . . . . . . . . 0.008kg
13
Icing
Icing using XL Vanilla Crème
. Ingredients:
Method:
. Icing Sugar . . . . . . . . . . . . . . . . . . . . . 1.000kg
1. Add all ingredients to mixing bowl
fitted with paddle.
Already made XL Vanilla creme. 0.150kg
. Water (variable). . . . . . . 0.050ml - 0.075ml
Flavour Paste (optional) . . . . . . . . . 0.020ml
14
2. Mix on slow speed for 1 minute
followed by 1 minute on top speed.
15
TM
Product List
Product Name
Product
Order Number
Product
Quantity
XL Pound Cake . . . . . . . . . . . . . . . . . . . . . 76176 . . . . . . . . . 10kg
XL Vanilla Creme. . . . . . . . . . . . . . . . . . . . 74112 . . . . . . . . . 10kg
Castor Sugar . . . . . . . . . . . . . . . . . . . . . . . . 10701 . . . . . . . . . 25kg
Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31949. . . . . . . . . 25kg
Maximus Flour . . . . . . . . . . . . . . . . . . . . . 33631. . . . . . . . . 20kg
XL Mud Cake Mix. . . . . . . . . . . . . . . . . . . . 62126 . . . . . . . . . 10kg
XL Cake Mix. . . . . . . . . . . . . . . . . . . . . . . . . 57522 . . . . . . . . . 10kg
XL Sponge Mix . . . . . . . . . . . . . . . . . . . . . 56515. . . . . . . . . 10kg
XL Choc Sponge Mix . . . . . . . . . . . . . . . . 57328. . . . . . . . . 10kg
XL Muffin Mix . . . . . . . . . . . . . . . . . . . . . . 57007 . . . . . . . . . 10kg
Bonne Custard . . . . . . . . . . . . . . . . . . . . . 57300. . . . . . . . . 15kg
Hedgehog Mix . . . . . . . . . . . . . . . . . . . . . . 61060 . . . . . . . . . 15Kg
WM Self Raising Flour. . . . . . . . . . . . . . . . 54667 . . . . . . . . . . 5kg
Harvest Sweet Bun Concentrate. . . . . . 66458 . . . . . . . . . 10kg
WM Prime Instant Yeast. . . . . . . . . . . . . . 65632 . . . . . . . . . 10kg
(500g packs)
WM Soft Fondant. . . . . . . . . . . . . . . . . . . . 15672 . . . . . . . . . 15kg
WM All Vege Cake Margarine . . . . . . . . 73965 . . . . . . . . . 20kg
The products used in this recipe book
are available at Weston Milling.
0800 WESTON (937 866)
westonmilling.orders@gwf.com.au
www.westonmilling.co.nz
73 – 105 Great South Rd, Otahuhu 1640, Auckland