Recipe#40

Servings: YIELD: 100 Portions (2 pans)
Portions: 1 piece each
Pan Size: 375 degrees F. Oven
Temperature: 18 by 26-inch Sheet Pan

INGREDIENTS

2 1/2 cups (1 lb 2 oz) shortening
6 3/4 cups (3 lb) sugar, granulated
3 1/2 cups (18 eggs)(1 lb 12 oz)Eggs, whole, slightly beaten
4 1/2 qt. (4 lb 8 oz) flour, wheat, general purpose, sifted
5 1/3 tbsp. (2 1/2 oz) baking powder
3/4 cup (3 1/4 oz) milk, nonfat, dry
1 tbsp. (1/4 oz) nutmeg, ground
3 1/2 tsp. (3/4 oz) salt
3 3/4 cups (1 lb 14 oz) water
1 2/3 tbsp. (3/4 oz) vanilla
5 1/4 cups (1 lb 12 oz) Raisins, washed, drained
1 qt. (1 lb) Nuts, unsalted, chopped

TOPPING:
5 1/3 (2 lb) sugar, brown
1 cup (8 oz) butter or margarine
1/4 cup (1 oz) cinnamon, ground
2 1/2 cups (10 oz.) crumbs, cake

INSTRUCTIONS

Place shortening and sugar in mixer bowl; cream at medium speed until light and fluffy. Add eggs; beat at medium speed 2 minutes or until light and fluffy. Sift together flour, baking powder, milk, nutmeg, and salt. Add vanilla to water; add alternately with dry ingredients to mixture. Mix 1 1/2 minutes at low speed. Fold raisins and nuts into batter. Pour about 3 1/2 qt. (7 lb 10 oz) batter into each lightly greased pan.

TOPPING:
Mix brown sugar, butter or margarine, cinnamon, and cake crumbs until mixture resembles cornmeal. Sprinkle half of mixture over batter in each pan.

Bake 30 minutes or until done. Cut 6 by 9.

NOTE: Cake may be topped with Vanilla Glaze.