Fruit Cocktail Cake Pudding J.Desserts (Puddings and Other Desserts) No.020
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|Yield: 100 Portions Each Portion: 1 Piece|
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|Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Fruit Cocktail | 13LB 8OZ| 1.50 Gal | 1. Drain fruit cocktail; reserve |
| | | | juice for use in Step 4 and |
| | | | fruit for use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 5LB 4OZ| 3.00 Qrt | 2. Place sugar, flour, baking |
|anulated | | | soda, and salt in mixer bowl; |
|Flour, All Purpose | 3LB | 3.00 Qrt | blend together at low speed. |
|Baking Soda, Bags | 2OZ| 0.25 Cup | |
|Salt | 3OZ| 3.67 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 1LB | 2.00 Cup | 3. Add eggs; mix until blended. |
|Fresh | | | 4. Add reserved juice; mix 1 |
|Reserved Stock | | 2.50 Qrt | minute at low speed; scrape |
| | | | down bowl; continue mixing |
| | | | until just blended. |
| | | | 5. Fold in drained fruit. |
| | | | 6. Pour 2 3/4 qt (5 lb) batter |
| | | | in each greased pan. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Brown, #10 | 2LB | 5.33 Cup | 7. Blend brown sugar and nuts. |
|Nuts, Unsalted | 1LB | 1.00 Qrt | Sprinkle 2 1/4 cups over each |
| | | | pan. |
| | | | 8. Bake for 50 minutes. |
| | | | 9. When cool, cut 5 by 5. |
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VARIATION
1. FRUIT COCKTAIL CAKE PUDDING (CAKE MIX): Follow Step 1. Omit
Steps 2 thru 4. Place 10 lb or 2-No. 10 cn Yellow Cake Mix
in mixer bowl. Follow Steps 5 thru 9.