Quick french coffee cake
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | WATER; BOILING |
| 1½ | quart | WATER |
| 2 | ounces | BUTTER PRINT SURE |
| 12 | ounces | BUTTER PRINT SURE |
| 12 | EGGS SHELL | |
| 2 | pounds | RAISINS #10 |
| 6¾ | pounds | BISCUIT MIX #10 |
| 1½ | pounds | FLOUR GEN PURPOSE 10LB |
| 1½ | pounds | NUTS MIX SHELL #10 |
| 2 | pounds | SUGAR; POWDER 2 LB |
| 11 | ounces | SUGAR; BROWN, 2 LB |
| 2 | tablespoons | NUTMEG GROUND |
| 1 | tablespoon | CINNAMON GROUND 1 LB CN |
| 1 | teaspoon | IMITATION VANILLA |
| 2 | tablespoons | IMITATION VANILLA |
Directions
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 3½ 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, .