Made with "JIFFY" Crème Cake Base Mix.
This Recipe Uses:
"JIFFY" Crème Cake Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Crème Cake Base Mix | 2½ lb | 5 lb |
| All Purpose Flour | 1 cup (4.2 oz) | 2 cups (8.5 oz) |
| Cold Water | 2 cups + 2 Tbsp (17 oz) | 4¼ cups (34 oz) |
| Orange Zest, fresh | 2 Tbsp | ¼ cup |
| Orange Extract | 2 tsp | 4 tsp |
| Cranberries, chopped | 1 cup (4.4 oz) | 2 cups (8.8 oz) |
| Optional: Coarse Sanding Sugar |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add Crème Cake Base Mix and flour into mixer bowl. |
| 3 | Blend on low speed* for 30 seconds. |
| 4 | Add cold water, orange zest, and orange extract into the mixer bowl. |
| 5 | Blend on low speed* for 1 minute more. |
| 6 | Stop mixer. Scrape bowl and paddle. |
| 7 | Blend on medium speed** for 3 minutes. |
| 8 | Add chopped cranberries and mix on low speed* until blended (15 seconds). |
| 9 | Scale into greased or paper-lined pan. |
| 10 | Optional: Lightly sprinkle with coarse sanding sugar. |
| 11 | Bake according to directions below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| 8½" x 4½" Loaf Pan | 24 oz | 300°F for 50 – 55 minutes | 350°F for 55 – 60 minutes | 2 |
| Standard Muffin | #20 Scoop (1.7 oz) | 300°F for 22 – 26 minutes | 350°F for 24 – 28 minutes | 72 |
Baking time may vary depending on the oven and the oven load.
*Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer.
**Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.