1 c WATER; BOILING
1 1/2 qt WATER
2 oz BUTTER PRINT SURE
12 oz BUTTER PRINT SURE
12 EGGS SHELL
2 lb RAISINS #10
6 3/4 lb BISCUIT MIX #10
1 1/2 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb NUTS MIX SHELL #10
2 lb SUGAR; POWDER 2 LB
11 oz SUGAR; BROWN, 2 LB
2 tb NUTMEG GROUND
1 tb CINNAMON GROUND 1 LB CN
1 ts IMITATION VANILLA
2 tb 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 3 1/2 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
Yields
100 Servings