| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
French |
|
100 |
Servings |
INGREDIENTS
| 1 |
c |
WATER; BOILING |
| 1 1/2 |
qt |
WATER |
| 2 |
oz |
BUTTER PRINT SURE |
| 12 |
oz |
BUTTER PRINT SURE |
| 12 |
|
EGGS SHELL |
| 2 |
lb |
RAISINS #10 |
| 6 3/4 |
lb |
BISCUIT MIX #10 |
| 1 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 1/2 |
lb |
NUTS MIX SHELL #10 |
| 2 |
lb |
SUGAR; POWDER 2 LB |
| 11 |
oz |
SUGAR; BROWN, 2 LB |
| 2 |
tb |
NUTMEG GROUND |
| 1 |
tb |
CINNAMON GROUND 1 LB CN |
| 1 |
ts |
IMITATION VANILLA |
| 2 |
tb |
IMITATION VANILLA |
INSTRUCTIONS
PAN: 18 BY 26" SHEET PAN TEMPERATURE:
375F.OVEN
1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED.
2. ADD GROUND NUTMEG, WASHED AND DRAINED RAISINS, AND CHOPPED, UNSALTED
NUTS
3. POUR 3 1/2 QT (8 LB 4 OZ) BATTER INTO EACH GREASED PAN.
4. COMBINE FLOUR, CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE;
MIX
UNTIL MIXTURE RESEMBLES COARSE CORNMEAL.
5. SPRINKLE ABOUT 1 QT TOPPING OVER BATTER IN EACH PAN.
6. BAKE ABOUT 30 MINUTES OR UNTIL DONE.
7. COMBINE BUTTER OR MARGARINE; POWDERED SUGAR, VANILLA, AND WATER; MIX
UNTIL SMOOTH.
8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL
WARM.
9. CUT 6 BY 9.
Recipe Number: D03702
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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