Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. PLACE SHORTENING AND SUGAR IN MIXER BOWL; CREAM AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY.

2. ADD EGGS; BEAT AT MEDIUM SPEED 2 MINUTES OR UNTIL LIGHT AND FLUFFY.

3. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, NUTMEG, AND SALT.

4. ADD VANILLA TO WATER; ADD ALTERNATELY WITH DRY INGREDIENTS TO MIXTURE. MIX 1 1/2 MINUTES AT LOW SPEED.

5. FOLD RAISINS AND NUTS INTO BATTER.

6. POUR ABOUT 3 1/2 QT (7 LB 10 OZ) BATTER INTO EACH LIGHTLY GREASED PAN.

7. MIX BROWN SUGAR, BUTTER OR MARGARINE, CINNAMON, AND CAKE CRUMBS UNTIL MIXTURE RESEMBLES CORNMEAL. SPRINKLE HALF OF MIXTURE OVER BATTER IN EACH PAN.

8. BAKE 30 MINUTES OR UNTIL DONE.

9. CUT 6 BY 9.

10. IN STEP 9, CAKE MAY BE TOPPED WITH VANILLA GLAZE (RECIPE #D046).

SERVING SIZE: 1 PIECE

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