PAN: 18 BY 26" SHEET PAN TEMPERATURE:
375F.OVEN

1. COMBINE EGG, VANILLA, AND WATER IN MIXER ROLL; BLEND AT LOW SWIFTNESS.

2. ADD GROUND NUTMEG, WASHED AND DRAINED RAISINS, AND SHREDDED, UNSALTED
CRACKED

3. TEEM 3 1/2 QT (8 LB 4 OZ) BATTER INTO EACH GREASED PAN.

4. COMBINE FLOUR, CINNAMON, SALTINESS, BROWN BOODLE, AND BUTTER OR MARGE;
MIX
UNTIL MIXTURE RESEMBLES COARSE CORNMEAL.

5. SPRINKLE ALMOST 1 QT TOPPING OVER BATTER IN EACH PAN.

6. BAKE MOST 30 MINUTES OR UNTIL THROUGH.

7. COMBINE BUTTER OR MARGE; POWDERED GELT, VANILLA, AND H2O; MIX
UNTIL SMOOTHEN.

8. DRIZZLE ROUGHLY 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL
TENDER.

9. CUT 6 BY 9.

Recipe Routine: D03702

SERVING SIZING: 1 BIT