Recipe - Quick French Coffee Cake

1 cup WATER; BOILING
1 One half qt WATER
2 ounce BUTTER PRINT SURE
12 ounce BUTTER PRINT SURE
12 EGGS SHELL
2 pound RAISINS #10
6 Three fourths pound BISCUIT MIX #10
1 One half pound FLOUR GEN PURPOSE 10LB
1 One half pound NUTS MIX SHELL #10
2 pound SUGAR; POWDER 2 LB
11 ounce SUGAR; BROWN, 2 LB
2 tablespoon NUTMEG GROUND
1 tablespoon CINNAMON GROUND 1 LB CN
1 teaspoon IMITATION VANILLA
2 tablespoon IMITATION VANILLA

PAN: 18 BY 26" SHEET PAN TEMPERATURE:
375F.OVEN

1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED.

2. ADD GROUND NUTMEG, WASHED AND DRAINED RAISINS, AND CHOPPED, UNSALTED
NUTS

3. POUR 3 One half QT (8 LB 4 OZ) BATTER INTO EACH GREASED PAN.

4. COMBINE FLOUR, CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE;
MIX
UNTIL MIXTURE RESEMBLES COARSE CORNMEAL.

5. SPRINKLE ABOUT 1 QT TOPPING OVER BATTER IN EACH PAN.

6. BAKE ABOUT 30 MINUTES OR UNTIL DONE.

7. COMBINE BUTTER OR MARGARINE; POWDERED SUGAR, VANILLA, AND WATER; MIX
UNTIL SMOOTH.

8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL
WARM.

9. CUT 6 BY 9.

Recipe Number: D03702

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.