Fruit Cocktail Cake Pudding
INGREDIENTS:
2 1/2 qt JUICE RESERVED
10 EGGS SHELL
13 1/2 lb FRUIT COCKTAIL #10
3 lb FLOUR GEN PURPOSE 10LB
1 lb NUTS MIX SHELL #10
5 1/4 lb SUGAR; GRANULATED 10 LB
2 lb SUGAR; BROWN, 2 LB
1/4 c BAKING SODA
11 ts SALT TABLE 5LB
2 1/2 qt JUICE RESERVED
10 EGGS SHELL
13 1/2 lb FRUIT COCKTAIL #10
3 lb FLOUR GEN PURPOSE 10LB
1 lb NUTS MIX SHELL #10
5 1/4 lb SUGAR; GRANULATED 10 LB
2 lb SUGAR; BROWN, 2 LB
1/4 c BAKING SODA
11 ts SALT TABLE 5LB
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.
Recipe Number: J02000
SERVING SIZE: 1 PIECE
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.
Recipe Number: J02000
SERVING SIZE: 1 PIECE