Coffee Break Cake for 50 Recipe

ingredients

TOPPING
2 cups brown sugar
3/4 cup margarine
1/2 cup all-purpose flour
2 tablespoons ground cinnamon

CAKE
9 cups cake flour
3 tablespoons baking powder
1/2 cup nonfat dry milk
1 1/2 teaspoon ground nutmeg
1 1/2 teaspoon salt
2 1/2 cups washed and drained raisins
2 cups chopped nuts
2 3/4 cups shortening
3 1/2 cups sugar
1 cup eggs
1 tablespoon vanilla extract
2 cups water

directions

Lightly grease an 18" x 26" sheet pan or use four 9" x 13" pans.

Combine sugar, margarine, 1/2 cup flour, and cinnamon together to form a coarse crumb, set 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 to coat well. Cream shortening and sugar together until fluffy. Add eggs and vanilla.

Beat 1 minute at medium speed. Add all of the flour mixture and than all of the water to the creamed mixture. Mix at low speed only until flour is moistened. (If flour mixture is over mixed, cake will be tough.)

Spread batter in lightly greased pan. Spread crumb topping on batter pressing lightly into batter.

Bake at 375 degrees F for 30 to 35 minutes or until lightly browned and the center springs back when touched. Serve warm with coffee.

nutrition data

Nutritional data has not been calculated yet.