1 pound shortening
50 ounces brown sugar
46 ounces all-purpose flour
2 teaspoons salt
1 tablespoon ground cinnamon
18 ounces all-purpose flour
5 teaspoons baking powder
1 1/2 teaspoons baking soda
9 ounces eggs (about 5 total), beaten
1 1/2 quarts buttermilk
Servings: 64
1. Cream shortening and sugar on medium speed for 5 minutes, using flat beater.
2. Combine 2 lb 14 oz flour, salt, and cinnamon. Add to creamed mixture and mix until well blended. Remove 1 lb 12 oz of the mixture to sprinkle on top later.
3. Combine 1 lb 2 oz flour, baking powder, and soda.
4. Combine eggs and buttermilk. Add alternately with dry ingredients to creamed mixture. Scrape sides of bowl. Mix on low speed about 30 seconds. (Batter will not be smooth.)
5. Scale batter into two greased 12x18x2-inch baking pans, 5 lb per pan. Sprinkle 14 oz of the reserved topping over batter in each pan. Bake at 325°F for 35-45 minutes. Cut 4x8.
Yield: 2 pans 12x18x2 inches
Notes: May be baked in one 18x26x2-inch pan. Cut 6x10 for 50 portions 3x2-1/2 inches.
4 oz dry buttermilk and 1 qt water may be substituted for fluid buttermilk.
50 ounces brown sugar
46 ounces all-purpose flour
2 teaspoons salt
1 tablespoon ground cinnamon
18 ounces all-purpose flour
5 teaspoons baking powder
1 1/2 teaspoons baking soda
9 ounces eggs (about 5 total), beaten
1 1/2 quarts buttermilk
Servings: 64
1. Cream shortening and sugar on medium speed for 5 minutes, using flat beater.
2. Combine 2 lb 14 oz flour, salt, and cinnamon. Add to creamed mixture and mix until well blended. Remove 1 lb 12 oz of the mixture to sprinkle on top later.
3. Combine 1 lb 2 oz flour, baking powder, and soda.
4. Combine eggs and buttermilk. Add alternately with dry ingredients to creamed mixture. Scrape sides of bowl. Mix on low speed about 30 seconds. (Batter will not be smooth.)
5. Scale batter into two greased 12x18x2-inch baking pans, 5 lb per pan. Sprinkle 14 oz of the reserved topping over batter in each pan. Bake at 325°F for 35-45 minutes. Cut 4x8.
Yield: 2 pans 12x18x2 inches
Notes: May be baked in one 18x26x2-inch pan. Cut 6x10 for 50 portions 3x2-1/2 inches.
4 oz dry buttermilk and 1 qt water may be substituted for fluid buttermilk.
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