PAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F.OVEN 1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED. 2. ADD GROUND NUTMEG, WASHED AND DRAINED RAISINS, AND CHOPPED, UNSALTED NUTS 3. POUR 3 1/2 QT (8 LB 4 OZ) BATTER INTO EACH GREASED PAN. 4. COMBINE FLOUR, CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. 5. SPRINKLE ABOUT 1 QT TOPPING OVER BATTER IN EACH PAN. 6. BAKE ABOUT 30 MINUTES OR UNTIL DONE. 7. COMBINE BUTTER OR MARGARINE; POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH. 8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM. 9. CUT 6 BY 9. Recipe Number: D03702 SERVING SIZE: 1 PIECE From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.
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