Fruit cocktail cake pudding

Yield: 100 Servings

Measure Ingredient
2½ quart JUICE RESERVED
10 EGGS SHELL
13½ pounds FRUIT COCKTAIL #10
3 pounds FLOUR GEN PURPOSE 10LB
1 pounds NUTS MIX SHELL #10
5¼ pounds SUGAR; GRANULATED 10 LB
2 pounds SUGAR; BROWN, 2 LB
¼ cup BAKING SODA
11 teaspoons SALT TABLE 5LB

PAN: 12 BY 20 BY 2½-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 ¾ QT (5 LB) BATTER IN EACH GREASED PAN.

7. BLEND BROWN SUGAR AND NUTS. SPRINKLE 2 ¼ 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, .

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