Cooking For A Crowd -
Large Sized Side Dish Recipes
Coffee Break Cake Recipe
Recipes for Quantity Cooking
Coffee Break Cake
2 cup brown sugar
3/4 cup margarine (1 1/2 sticks)
1/2 cup all-purpose flour
2 Tbsp ground cinnamon
2 1/4 quarts cake flour (9 cups)
3 Tbsp baking powder
1/2 cup nonfat dry milk
1 1/2 tsp ground nutmeg
1 1/2 tsp salt
2 1/2 cup washed and drained raisins
2 cup chopped nuts
1 1/4 cup shortening
3 1/2 cup sugar
1 cup eggs (about 5 medium)
1 Tbsp vanilla
2 cup water
Lightly grease a 18 x 26 sheet pan or use four 9 x 13 pans.
Combine sugar, margarine, 1/2 c. flour, and
cinnamon together to form a coarse crumb, set this topping aside.
Place flour, baking powder, dry milk, nutmeg, and salt in mixer
bowl, mix well to combine. Add raisins and nuts to flour mixture.
Stir in well to coat.
Cream shortening and sugar together until fluffy. Add eggs and
vanilla. Beat 1 minute at medium speed. Add all of the flour mixture
and then all of the water to the creamed mixture. Mix at low speed
only until flour is moistened. Spread batter in lightly greased pan.
Spread crumb topping on batter pressing lightly into batter.
Bake at 375 degrees for 30 to 35 minutes or until lightly browned
and the center springs back when touched.
NOTE: if flour mixture is over mixed cake will be tough.
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