Recipe for Fruit Cocktail Cake Pudding 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 qt JUICE RESERVED
10 x EGGS SHELL
1/2 lb FRUIT COCKTAIL #10
3 lb FLOUR GEN PURPOSE 10LB
1 lb NUTS MIX SHELL #10
1/4 lb SUGAR, GRANULATED 10 LB
2 lb SUGAR, BROWN, 2 LB
1/4 cup BAKING SODA
Instructions:
Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR USE IN STEP 5.

2. PLACE SUGAR, FLOUR, BAKING SODA, AND SALT IN MIXER BOWL; BLEND TOGETHER AT LOW SPEED.

3. ADD EGGS; MIX UNTIL BLENDED.

4. ADD RESERVED JUICE; MIX 1 MINUTE AT LOW SPEED; SCRAPE DOWN BOWL; CONTINUE MIXING UNTIL JUST BLENDED.

5. FOLD IN DRAINED FRUIT.

6. POUR 2 3/4 QT (5 LB) BATTER IN EACH GREASED PAN.

7. BLEND BROWN SUGAR AND NUTS. SPRINKLE 2 1/4 CUPS OVER EACH PAN.

8. BAKE FOR 50 MINUTES.

9. WHEN COOL, CUT 5 BY 5.

SERVING SIZE: 1 PIECE

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