Recipe#250

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

3 cups (1 lb 4 oz) shortening
2 3/4 cups (1 lb 4 oz) sugar, granulated
2 3/4 cups (1 lb) sugar, brown
2 1/2 cups (12 eggs) eggs, whole
3 1/4 qt. (3 lb) flour, wheat, cake, sifted
1 1/2 tbsp. (1 oz) salt
3 tbsp. (1 1/2 oz) baking powder
1 1/2 tbsp. (3/8 oz) cinnamon, ground
1 1/2 tsp. (1/8 oz) cloves, ground
1 qt. (2 lb) prune juice and water
2 qt. (4 lb) prunes, cooked, drained, chopped

INSTRUCTIONS

Cream shortening, add sugars and beat on medium speed 5 minutes. Add eggs and beat 1 minute on highspeed. Sift dry ingredients together. Add dry ingredients, prune juice and water to creamed mixture alternately in two portions. Mix until blended, about 1 minute on medium speed after each addition. Add chopped prunes and beat 30 seconds at medium speed. Pour 4¼ qt (6 lb 15 oz) batter into each greased and floured pan. Bake about 30 minutes. Cut each pan 6 by 9.

NOTE: For prunes and prune juice, use 4 lb 15 oz (2/3-No. 10 cn) canned, unpitted prunes or 3 lb 4 oz dried prunes. To prepare dried prunes, cover prunes with water, bring to a boil, simmer 3 minutes, let cool, drain and reserve juice, remove pits and chop.