Recipe for Raisin Nut Cake 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
16 x EGGS SHELL
1/4 lb CARROTS FRESH
12 oz RAISINS #10
1/2 lb FLOUR GEN PURPOSE 10LB
14 oz NUTS MIX SHELL #10
3/4 lb SUGAR, GRANULATED 10 LB
1/4 lb SALAD OIL, 1 GAL
2 oz BAKING POWDER
3 tbl CINNAMON GROUND 1 LB CN
Instructions:
Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. BLEND SUGAR AND EGGS IN MIXER BOWL AT LOW SPEED; 3 MINUTES. DO NOT WHIP AIR INTO MIXTURE.

2. ADD SALAD OIL; MIX AT LOW SPEED 3 MINUTES.

3. ADD FLOUR, SALT, BAKING POWDER AND CINNAMON, MIX AT LOW SPEED 3 MINUTES.

4. FOLD CARROTS, RAISINS, AND NUTS INTO BATTER.

5. POUR 1 GAL (ABOUT 9 LB 2 OZ) BATTER INTO EACH LIGHTLY GREASED PAN.

6. BAKE 30 MINUTES OR UNTIL DONE.

7. COOL; FROST IF DESIRED. CUT 6 BY 9.

NOTE:

1. IN STEP 4, 3-NO. 303 CN CANNED, DRAINED CARROTS OR COOKED, FRESH CARROTS (2 LB 12 OZ A.P.) MAY BE USED.

NOTE:

2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.

SERVING SIZE: 1 PIECE

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