Mincemeat Pound Cake G.Desserts (Cakes, Filling, and Frostings) No.019 -------------------------------------------------------------------------------- |Yield: 100 Portions Each Portion: 1 Slice| |------------------------------------------------------------------------------| |Pan Size: 16 by 4 1/2 by 4 1/8 Loaf Pan Temp.: 325 'F. Oven| |------------------------------------------------------------------------------| | Ingredients | Weights | Measures | Method | |--------------------|----------|----------|-----------------------------------| |Shortening, Emulsifi| 1LB 3OZ| 2.67 Cup | 1. Cream shortening, brown sugar, | |ed | | | baking soda, and salt in mixer | |Sugar, Brown, #10 | 2LB 4OZ| 1.50 Qrt | bowl at medium speed about 3 | |Baking Soda, Bags | 2OZ| 3.67 Tbsp| minutes or until light and | |Salt | 1OZ| 1.67 Tbsp| fluffy. | |--------------------|----------|----------|-----------------------------------| |Flour, All Purpose | 4LB | 1.00 Gal | 2. Add flour and water alternate- | |Cold Water | 1LB | 2.00 Cup | ly to creamed mixture; blend | | | | | well after each addition. | |--------------------|----------|----------|-----------------------------------| |Mincemeat, Canned | 8LB 12OZ| 3.50 Qrt | 3. Add mincemeat to mixture while | | | | | beating at low speed; blend | | | | | well. DO NOT OVERMIX. | | | | | 4. Pour 2 qt (about 4 lb 3 oz) | | | | | batter into each greased and | | | | | floured pan. | | | | | 5. Bake 1 hour 30 minutes or | | | | | until done. | | | | | 6. Cool. Cut 25 slices (about 5/8 | | | | | inch thick) per loaf. | --------------------------------------------------------------------------------