Raisin nut cake

Yield: 100 Servings

Measure Ingredient
16 EGGS SHELL
2¼ pounds CARROTS FRESH
12 ounces RAISINS #10
4½ pounds FLOUR GEN PURPOSE 10LB
14 ounces NUTS MIX SHELL #10
4¾ pounds SUGAR; GRANULATED 10 LB
3¼ pounds SALAD OIL; 1 GAL
2 ounces BAKING POWDER
3 tablespoons CINNAMON GROUND 1 LB CN
½ ounce SALT TABLE 5LB
3 MINUTES.

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. BLEND SUGAR AND EGGS IN MIXER BOWL AT LOW SPEED; 3 MINUTES. DO NOT WHIP AIR INTO MIXTURE.

2. ADD SALAD OIL; MIX AT LOW SPEED 3 MINUTES.

3. ADD FLOUR, SALT, BAKING POWDER AND CINNAMON, MIX AT LOW SPEED 4. FOLD CARROTS, RAISINS, AND NUTS INTO BATTER.

5. POUR 1 GAL (ABOUT 9 LB 2 OZ) BATTER INTO EACH LIGHTLY GREASED PAN.

6. BAKE 30 MINUTES OR UNTIL DONE.

7. COOL; FROST IF DESIRED. CUT 6 BY 9.

NOTE: 1. IN STEP 4, 3-NO. 303 CN CANNED, DRAINED CARROTS OR COOKED, FRESH CARROTS (2 LB 12 OZ A.P.) MAY BE USED.

NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.

Recipe Number: G02400

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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