Recipe#469

Servings: YIELD: 100 Portions (4 Pans)
Portions: 1 Piece Each
Pan Size: 12 by 20 by 2-inch Steam Table Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

1 1/2 gal. (13 lb 8 oz or 2-No. 10 cn) fruit cocktail, canned
3 qt. (5 lb 4 oz) sugar, granulated
3 1/2 qt (3 lb) flour, wheat, cake, sifted
4 tbsp. (1 3/4 oz) baking soda
4 tbsp. (2 1/2 oz) salt
2 cups (10 eggs) eggs, whole, fresh
2 1/2 qt reserved juice
5 1/3 cups (2 lb) sugar, brown
1 qt. (1 lb) nuts, chopped

INSTRUCTIONS

Drain fruit cocktail; reserve juice; set aside. Place sugar, flour, baking powder and salt in mixer bowl and blend together on low speed. Add eggs and mix until blended. Add reserved juice; mix 1 minute on low speed; scrape down bowl and continue mixing until just blended. Fold in drained fruit. Pour 2 2/3 quarts (5 lb) batter in each greased pan. Combine sugar and nuts.Sprinkle 2 1/4 cups over each pan. Bake for 50 minutes.Cool and. cut each pan 5 by 5.