Instructions: PAN: 16 BY 4 1/2 BY 4 1/8 INCH LOAF-TYPE PAN TEMPERATURE: 350 F. OVEN :
1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL

2. ADD SHORTENING AND WATER TO DRY INGREDIENTS. BEAT AT MEDIUM SPEED 7 MINUTES. SCRAPE DOWN BOWL.

3. ADD EGGS AND VANILLA SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. BEAT AT LOW SPEED 7 MINUTES. SCRAPE DOWN BOWL.

4. POUR 2 QT (ABOUT 3 LB 13 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.

5. BAKE 1 HOUR 15 MINUTES OR UNTIL DONE.

6. COOL; CUT 25 SLICES (ABOUT 5/8 INCH THICK) PER LOAF.

NOTE:

1. IN STEP 4, 2 SHEET PANS (18 BY 26-INCH) MAY BE USED. POUR 1 GAL (ABOUT 7 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. IN STEP 5, BAKE 45 TO 50 MINUTES OR UNTIL DONE. IN STEP 6, COOL; CUT 6 BY 9.

NOTE:

2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325 F., 1 HOUR 5 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

NOTE:

3. IF DESIRED, SIFTED POWDERED SUGAR MAY BE SPRINKLED ON TOP OF SLIGHTLY WARM CAKES.

SERVING SIZE: 1 SLICE

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.