Recipe - Raisin Nut Cake

16 EGGS SHELL
2 One fourth pound CARROTS FRESH
12 ounce RAISINS #10
4 One half pound FLOUR GEN PURPOSE 10LB
14 ounce NUTS MIX SHELL #10
4 Three fourths pound SUGAR; GRANULATED 10 LB
3 One fourth pound SALAD OIL; 1 GAL
2 ounce BAKING POWDER
3 tablespoon CINNAMON GROUND 1 LB CN
One half ounce SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. BLEND SUGAR AND EGGS IN MIXER BOWL AT LOW SPEED; 3 MINUTES. DO
NOT WHIP AIR INTO MIXTURE.

2. ADD SALAD OIL; MIX AT LOW SPEED 3 MINUTES.

3. ADD FLOUR, SALT, BAKING POWDER AND CINNAMON, MIX AT LOW SPEED
3 MINUTES.

4. FOLD CARROTS, RAISINS, AND NUTS INTO BATTER.

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.

NOTE: 1. IN STEP 4, 3NO. 303 CN CANNED, DRAINED CARROTS OR COOKED,
FRESH CARROTS (2 LB 12 OZ A.P.) MAY BE USED.

NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD GG4.

Recipe Number: G02400

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.