Servings: 100 Portions (2 pans)
Portions: 1 piece each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
4 quart (3 lb 8 oz) flour, wheat, cake, sifted
5-1/2 tablespoon (2-1/2 oz) baking powder
1-1/4 cups (6 oz) milk, nonfat, dry
1-1/2 tablespoon (1 oz) salt
6 3/4 cups (3 lb) sugar, granulated
2 tablespoon nutmeg, ground
2 1/3 cups (12 eggs) (1 lb 4 oz) eggs, whole, beaten
3 cups (1 lb 8 oz) salad oil
2 tablespoon (1 oz) vanilla
6 cups (3 lb) water
1-1/2 quart ( 2 lb) raisins, soak in hot water 10 minutes
1-1/2 quart (1 lb 8 oz) nuts, chopped
TOPPING:
1-3/4 quart (1 lb 8 oz) flour, wheat, pastry, sifted
1 tablespoon (1/4 oz) cinnamon, ground
1/4 teaspoon (1/16 oz) salt
2 cups (12 oz) sugar, brown
1-1/2 cups (12 oz) butter or margarine, softened
ICING:
1/4 cup (2 oz) butter or margarine, softened
2 quart (2 lb) sugar, powdered
1 teaspoon (1/12 oz) vanilla
1 cup (8 oz) water, boiling
Mix and sift dry ingredients together. Set aside.
Add salad oil, vanilla and water to eggs. Add dry ingredients to egg mixture and mix
until blended. Add raisins and chopped nuts to batter. Split the mixture, half mixture
into each greased pan. Set aside.
TOPPING:
Combine topping ingredients; mix to a coarse crumb. Sprinkle about 1 qt.
topping over batter in each pan.
Bake about 30 minutes or until done.
ICING:
Combine icing ingredients; mix until smooth. Drizzle about 2 cups icing over
baked cake in each pan.
Cut each pan 6 by 9.