PUMPKIN CAKE

 

Makes 100 servings.                                                                                                    Bake in 350° oven.

(2 pans, 18” x 26” x 1”)

 

 

INGREDIENTS	WEIGHTS	MEASURES
Shortening	1 lb. & 4 oz.	3 ¾ cups
Sugar	3 lbs. & 8 oz.	1 ¾ qts. (or 7 cups)
Shell eggs, beaten **		2 cups
Flour, sifted	3 lbs.	3 qts. (or 12 cups)
Baking powder	1 ½ oz.	¼ cup
Soda	¾ oz.	2 Tbsps.
Salt	½ oz.	1 Tbsp.
Cloves		4 tsps.
Cinnamon	½ oz.	2 Tbsps.
Raisins	2 lbs.	1 qt. (or 4 cups)
Chopped nuts, if desired	1 lb.	1 qt. (or 4 cups)
Rolled wheat		¾ qts. (or 3 cups)
Fluid milk		1 qt. (or 4 cups)
Pumpkin, cooked ***	5 lbs.	2 ¼ qts. (or 9 cups)

 

**        1  2/3 cups sifted dried whole eggs and 1 2/3 cups water may be substituted for shell eggs.

***      Cooked or canned chopped seeded prunes may be substituted for pumpkin.

 

 

DIRECTIONS:

1.      Cream shortening and sugar until well blended.  Add eggs and beat thoroughly.  Sift flour twice with baking powder, soda, salt, and spices.
2.      Add raisins and nuts, if desired, to one-third of that flour mixture; combine cream mixture and rolled wheat.  Add milk to the pumpkin.  Add pumpkin to creamed mixture in two portions alternately with remaining dry ingredients.
3.      Pour batter into 2 greased baking pans 18” x 26” x 1”.
4.      Bake at 350° F. for 45 minutes or until done and brown.  Spread topping over cake while warm.  Topping on next page –

 

 

Number of Portions Size of Portion

100 1 each

 

 

 

Calories………. Cholesterol…… Sodium……….. Fiber…………..

265 21 Mg 270 Mg 2.24 G

Iron………….. Calcium……… Vitamin A…… Vitamin C……

1.65 Mg 36.62 Mg 12.16 RE 2.57 Mg

Protein…………… Carbohydrates…… Total Fat ………… Saturated Fat…….

4.08 G 36.62 G 12.16 G 2.57 G

6.17% 55.35% 41.37%   8.75%