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Receta Raisin Nut Cake

Name: Raisin Nut Cake
Ingredients: 16 x Large eggs SHELL; 2 1/4 lb CARROTS FRESH; 12 ounce RAISINS #10; 4 1/2 lb FLOUR GEN PURPOSE 10LB; 14 ounce NUTS MIX SHELL #10; 4 3/4 lb SUGAR, GRANULATED 10 LB; 3 1/4 lb SALAD OIL, 1 GAL; 2 ounce BAKING Pwdr; 3 Tbsp. CINNAMON Grnd 1 LB CN; 1/2 ounce SALT TABLE 5LB

de Global Cookbook

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Raciónes: 12

Ingredientes

16 x Large eggs SHELL
2 1/4 lb CARROTS FRESH
12 ounce RAISINS #10
4 1/2 lb FLOUR GEN PURPOSE 10LB
14 ounce NUTS MIX SHELL #10
4 3/4 lb SUGAR, GRANULATED 10 LB
3 1/4 lb SALAD OIL, 1 GAL
2 ounce BAKING Pwdr
3 Tbsp. CINNAMON Grnd 1 LB CN
1/2 ounce SALT TABLE 5LB

Direcciones

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. BLEND SUGAR AND Large eggs IN MIXER BOWL AT LOW SPEED; 3 Min. Don't WHIP AIR INTO Mix.
2. Add in SALAD OIL; MIX AT LOW SPEED 3 Min.
3. Add in FLOUR, SALT, BAKING Pwdr AND CINNAMON, MIX AT LOW SPEED 3 Min.
4. FOLD CARROTS, RAISINS, AND NUTS INTO BATTER.
5. POUR 1 GAL (ABOUT 9 LB 2 Ounce) BATTER INTO EACH LIGHTLY GREASED PAN.
6. BAKE 30 Min Or possibly Till DONE.
7. Cold; FROST If you like. CUT 6 BY 9.
NOTE:
1. IN STEP 4, 3-NO. 303 CN CANNED, Liquid removed CARROTS Or possibly COOKED, FRESH CARROTS (2 LB 12 Ounce A.P.) MAY BE USED.
NOTE:
2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
SERVING SIZE: 1 PIECE