Name: Fruit Cocktail Cake Pudding
Ingredients: 2 1/2 qt JUICE RESERVED; 10 EGGS SHELL; 13 1/2 lb FRUIT COCKTAIL #10; 3 lb FLOUR GEN PURPOSE 10LB; 1 lb NUTS MIX SHELL #10; 5 1/4 lb SUGAR; GRANULATED 10 LB; 2 lb SUGAR; BROWN, 2 LB; 1/4 c BAKING SODA; 11 ts SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Eggs, Fruits, Grains			100	Servings

INGREDIENTS

2 1/2	qt	JUICE RESERVED
10		EGGS SHELL
13 1/2	lb	FRUIT COCKTAIL #10
3	lb	FLOUR GEN PURPOSE 10LB
1	lb	NUTS MIX SHELL #10
5 1/4	lb	SUGAR; GRANULATED 10 LB
2	lb	SUGAR; BROWN, 2 LB
1/4	c	BAKING SODA
11	ts	SALT TABLE 5LB

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN     TEMPERATURE:  350 F. OVEN
1.  DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR
USE IN STEP 5.
2.  PLACE SUGAR, FLOUR, BAKING SODA, AND SALT IN MIXER BOWL; BLEND
TOGETHER AT LOW SPEED.
3.  ADD EGGS; MIX UNTIL BLENDED.
4.  ADD RESERVED JUICE; MIX 1 MINUTE AT LOW SPEED; SCRAPE DOWN BOWL;
CONTINUE MIXING UNTIL JUST BLENDED.
5.  FOLD IN DRAINED FRUIT.
6.  POUR 2 3/4 QT (5 LB) BATTER IN EACH GREASED PAN.
7.  BLEND BROWN SUGAR AND NUTS. SPRINKLE 2 1/4 CUPS OVER EACH PAN.
8.  BAKE FOR 50 MINUTES.
9.  WHEN COOL, CUT 5 BY 5.
Recipe Number: J02000
SERVING SIZE: 1 PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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