Servings: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degrees F. Oven
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 quart (3 lb) flour, wheat, cake, sifted
1-1/2 tablespoon (1 oz) salt
3 tablespoon (1-1/2 oz) baking powder
1-1/2 tablespoon (3/8 oz) cinnamon, ground
1-1/2 teaspoon (1/8 oz) cloves, ground
1 quart (2 lb) prune juice and water
2 quart (4 lb) prunes, cooked, drained, chopped
Cream shortening, add sugars and beat on medium speed 5 minutes. Add eggs and beat 1
minute on high speed. 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 quart (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 can) 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.