Coffee Break Cake for 50
2 cups brown sugar
3/4 cup margarine (1 1/2 sticks)
1/2 cup all-purpose flour
2 Tbsp. ground cinnamon
9 cups cake flour
3 Tbsp. baking powder
1/2 cup nonfat dry milk
1 1/2 tsp. ground nutmeg
1 1/2 tsp. salt
2 1/2 cups washed and drained raisins
2 cups chopped nuts
11/4 cup shortening
3 1/2 cups sugar
1 cup eggs (about 5 medium)
1 Tbsp. vanilla
2 cups water
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° for 30 to 35 minutes or until lightly browned and the
center springs back when touched. Serve warm with coffee.
Serves 50
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