Servings: 100 Portions (2 pans)
Portions: 1 piece each
Pan Size: 375 degrees F. Oven
Temperature: 18 by 26-inch Sheet Pan
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 quarts (4 lb 8 oz) flour, wheat, general purpose, sifted
5-1/3 tablespoons (2-1/2 oz) baking powder
3/4 cup (3-1/4 oz) milk, nonfat, dry
1 tablespoon (1/4 oz) nutmeg, ground
3-1/2 teaspoons (3/4 oz) salt
3-3/4 cups (1 lb 14 oz) water
1-2/3 tablespoon (3/4 oz) vanilla
5-1/4 cups (1 lb 12 oz) Raisins, washed, drained
1 quart (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
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 quart (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.