Crumb cake (snickerdoodle
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¾ | cup | WATER |
| 8 | ounces | BUTTER PRINT SURE |
| 1¾ | 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 |
Directions
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, .