Crumb cake (snickerdoodle

Yield: 100 Servings

Measure Ingredient
3¾ cup WATER
8 ounces BUTTER PRINT SURE
Dozen EGGS SHELL
¾ cup MILK; DRY NON-FAT L HEAT
1¾ cup RAISINS #10
10 ounces CAKE MIX YELLOW #10
4½ pounds FLOUR GEN PURPOSE 10LB
1 pounds NUTS MIX SHELL #10
3 pounds SUGAR; GRANULATED 10 LB
2 pounds SUGAR; BROWN, 2 LB
2½ cup SHORTENING; 3LB
2½ ounce BAKING POWDER
¼ ounce NUTMEG GROUND
1 ounce CINNAMON GROUND 1 LB CN
¾ ounce IMITATION VANILLA
¾ ounce SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. PLACE SHORTENING AND SUGAR IN MIXER BOWL; CREAM AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY.

2. ADD EGGS; BEAT AT MEDIUM SPEED 2 MINUTES OR UNTIL LIGHT AND FLUFFY.

3. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, NUTMEG, AND SALT.

4. ADD VANILLA TO WATER; ADD ALTERNATELY WITH DRY INGREDIENTS TO MIXTURE. MIX 1½ MINUTES AT LOW SPEED.

5. FOLD RAISINS AND NUTS INTO BATTER.

6. POUR ABOUT 3 ½ QT (7 LB 10 OZ) BATTER INTO EACH LIGHTLY GREASED PAN.

7. MIX BROWN SUGAR, BUTTER OR MARGARINE, CINNAMON, AND CAKE CRUMBS UNTIL MIXTURE RESEMBLES CORNMEAL. SPRINKLE HALF OF MIXTURE OVER BATTER IN EACH PAN.

8. BAKE 30 MINUTES OR UNTIL DONE.

9. CUT 6 BY 9.

10. IN STEP 9, CAKE MAY BE TOPPED WITH VANILLA GLAZE (RECIPE #D046).

Recipe Number: D01200

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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