Recipe

image50

10 Servings (1/4 Steam Table Pan)

Purée Bread Mix: Rubicon or Darlington, 1.5 cups (210g)

Rubicon Purée Bread Flavoring Mix: Chocolate, lemon or apple spice, 1/4 cup & 2T

Oil or liquid butter: 3T

Hot water (170-185°F): 1 3/4 cups, 2T

Glaze, icing, pudding or other topping: as needed

20 Servings (Cake Pan or 1/2 Steam Table Pan)

Purée Bread Mix: Rubicon or Darlington, 3 cups (420g)

Rubicon Purée Bread Flavoring Mix: Chocolate, lemon or apple spice, 3/4 cup

Oil or liquid butter: 6T

Hot water (170-185°F): 3 3/4 cups

Glaze, icing, pudding or other topping: as needed

Preparation

1. Spray cake or steam table pan with food release.

2. Mix purée bread mix and flavoring mix in a mixing bowl. Add oil or liquid butter to the mix.

3. Slowly whisk in the hot water until well blended.

4. Pour immediately into prepared pan and spread evenly. Let sit for 10 minutes. Can be covered and held until service.

5. Run knife around outside of pan and flip onto baking sheet to release the cake.

6. Spread topping over cake before serving. Cut 9” cake into 20 slices. Create 2” cake squares by making 3 by 4 cuts for 1/2 steam table pan and 1 by 4 cuts for 1/4 steam table pan.


Notes

HACCP Suggestions: Up to 4 hours room temperature. Up to 72 hours under refrigeration. For proper texture, serve at room temperature or warmed.

Have questions or interested in receiving samples?