Raisin Nut Cake G.Desserts (Cakes, Filling, and Frostings) No.024
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|Yield: 100 Portions Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 4LB 12OZ|10.50 Cup | 1. Blend sugar and eggs in mixer |
|anulated | | | bowl at low speed 3 minutes. |
|Eggs, Large, Brown, | 1LB 10OZ| 3.25 Cup | DO NOT whip air into mixture. |
|Fresh | | | |
|--------------------|----------|----------|-----------------------------------|
|Salad Oil | 3LB 4OZ| 6.50 Cup | 2. Add salad oil; mix at low |
| | | | speed 3 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 4LB 8OZ| 4.50 Qrt | 3. Add flour, salt, baking powder |
| | | | and cinnamon; mix at low speed |
| | | | 3 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Salt | | 2.00 Tspn| 4. Fold carrots, raisins, & nuts |
|Baking Powder | 2OZ| 4.67 Tbsp| into batter. |
|Cinnamon | | 3.00 Tbsp| 5. Pour 1 gal (about 9 lb 2 oz) |
| | | | batter into each lightly |
| | | | greased pan. |
| | | | 6. Bake 30 minutes or until done. |
| | | | 7. Cool; frost if desired. Cut 6 |
| | | | by 9. |
|--------------------|----------|----------|-----------------------------------|
|Carrots, Diced | 2LB 4OZ| 6.50 Cup | |
|Raisins | 12OZ| 2.25 Cup | |
|Nuts, Unsalted | 14OZ| 3.50 Cup | |
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NOTE: 1. In Step 4, 3-No. 303 cn canned, drained carrots or cooked,
fresh carrots (2 lb 12 oz A.P.) may be used.
2. Other pan sizes may be used. See Recipe Card G-G-4.