Kells Farmhouse Cake Mix (2kg)


Our farmhouse cake mix is popular not only for its delicious taste but also for its versatility. It makes a wide range of fruit cake products, slabs for seasonal products (Christmas), tray bake sheets, unit cakes and individual queen cakes. It’s also an excellent blend for porter cake and wedding cakes. Containing natural flavours and colours, bakers just need to add vegetable oil, water and dried fruit.


16 in stock

*Refer to product description before confirming purchase.
Actual product packaging supplied may differ from image.


Ingredient Declaration: Sugar, Wheat flour, Whole Egg Powder, Skim Milk Powder, Raising Agents: (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Thickener: Carboxymethylcellulose, Salt, Rice Flour, Preservative: Sorbic Acid, Natural Spice Flavouring (Maltodextrin, Stabiliser: Gum Arabic), Emulsifiers (Polyglycerol esters of fatty acids, Monoglyrerides of edible fatty acids).
Allergen information: Contains wheat, gluten (wheat), milk, egg. Made in a facility that also handles soya.
Suitable for Vegetarians: Yes
Suitable for Vegans: No

Additional information

Weight2 kg

2kg (€8.99), 12.5 kg (€52.50)

Suggested Recipe

For an 8 inch diameter round celebration cake Farmhouse Cake Mix: 600g Vegetable Oil: 240g Water: 300g Fruit Mix (suggested): 360g The suggested fruit addition will produce a lightly fruited cake. You can increase the fruit addition from 600g up to 1200g to produce a heavier fruit cake. Suggested Method: 1. Use an electric mixer with a beater attachment. 2. Place oil and premix into a mixing bowl. Using an electric mixer, mix on slow speed until oil is absorbed by the premix. 3. Stream in the water over a minute while mixing on slow speed. Then scrape down the mixture with a spatula. 4. Mix for 2 to 3 minutes on fast speed using a hand-held electric mixer with beater attachment, or medium speed on a tabletop mixer until batter is smooth and lump free. Then scrape down using a spatula. 5. Add fruit and blend through using a spatula or wooden spoon or on slow speed using a tabletop mixer. 6. Place mix into a greased or paper lined 8" round tin. 7. Bake in a domestic fan oven at 160°C, covering the top of the tin with tin foil or card for the first 30 minutes. After one hour at 160°C, reduce the temperature to 140°C and bake for a further 45 minutes. Test with a cake skewer. If the skewer comes out clean, then the cake is usually baked. 8. Individual ovens vary. Adjust bake profile as required for oven or for the cake size and weigh you require. 9. We recommend you allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack with the top crust becoming the base. Tip: If the cake peaks too much during the bake, the oven may be a little hot so we suggest you reduce the oven temperature.

Nutritional Information

Typical values per 100g of product supplied by Kells Energy : 419kcal/1769kj Fat : 8.9g (of which saturates) : 3.9g Carbohydrate : 76.1g (of which sugars) : 48.4g Fibre : 1.5g Protein : 8.6g Salt * : 1.4g * Note all sodium from raising agents are included with sodium from salt to give an elevated total calculated salt content. Actual salt addition is much lower.


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