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% |