It is designed for making fruit cakes and other sponge and fatty cakes with an addition of delicacies or fruit. The dough is produced with a one-phase method and does not require separate fat and egg mass aeration. Appropriately selected ingredients of the concentrate allow for an even spread of delicacies in the cake, and in case of fruit cakes, they prevent falling of fruit to the bottom. The dough is so stable that it can be prepared long before baking.