Quick french coffee cake

Yield: 100 Servings

Measure Ingredient
1 cup WATER; BOILING
1½ quart WATER
2 ounces BUTTER PRINT SURE
12 ounces BUTTER PRINT SURE
12 \N 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

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, .

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