Raisin nut cake - Astray Recipes
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
Ingredients
- 16 EGGS SHELL
- 2¼ pounds CARROTS FRESH
- 12 ounces RAISINS #10
- 4½ pounds FLOUR GEN PURPOSE 10LB
- 14 ounces NUTS MIX SHELL #10
- 3¼ pounds SUGAR; GRANULATED 10 LB
- 2 ounces SALAD OIL; 1 GAL
- 3 tablespoons BAKING POWDER
- 3 MINUTES.
- ½ ounce CINNAMON GROUND 1 LB CN
- 30 MINUTES OR UNTIL DONE.
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