Recipe - Fruit Cocktail Cake Pudding

2 One half qt JUICE RESERVED
10 EGGS SHELL
13 One half pound FRUIT COCKTAIL #10
3 pound FLOUR GEN PURPOSE 10LB
1 pound NUTS MIX SHELL #10
5 One fourth pound SUGAR; GRANULATED 10 LB
2 pound SUGAR; BROWN, 2 LB
One fourth cup BAKING SODA
11 teaspoon SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR
USE IN STEP 5.

2. PLACE SUGAR, FLOUR, BAKING SODA, AND SALT IN MIXER BOWL; BLEND
TOGETHER AT LOW SPEED.

3. ADD EGGS; MIX UNTIL BLENDED.

4. ADD RESERVED JUICE; MIX 1 MINUTE AT LOW SPEED; SCRAPE DOWN BOWL;
CONTINUE MIXING UNTIL JUST BLENDED.

5. FOLD IN DRAINED FRUIT.

6. POUR 2 Three fourths QT (5 LB) BATTER IN EACH GREASED PAN.

7. BLEND BROWN SUGAR AND NUTS. SPRINKLE 2 One fourth CUPS OVER EACH PAN.

8. BAKE FOR 50 MINUTES.

9. WHEN COOL, CUT 5 BY 5.

Recipe Number: J02000

SERVING SIZE: 1 PIECE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.