Yield: 4 cakes
Notes: 4 oz nonfat dry milk and 1 qt water may be substituted for the fluid milk.
3 pounds granulated sugar
1 pound margarine
28 ounces eggs (about 16 total)
1 tablespoon vanilla
3 pounds all-purpose flour
4 tablespoons baking powder
2 tablespoons salt
1 quart milk
2 pounds brown sugar
4 ounces margarine
2 ounces all-purpose flour
1 tablespoon ground cinnamon
1 pound walnuts, chopped
Servings: 64
1. Cream sugar and 1 lb margarine on medium speed until light and fluffy, using flat beater.
2. Add eggs slowly to creamed mixture, beating well after each addition. Add vanilla.
3. Mix 3 lb flour, baking powder, and salt together.
4. Add milk alternately with dry ingredients to creamed mixture. Combine thoroughly after each addition.
5. Combine brown sugar, 4 ounces margarine, 2 ounces flour, cinnamon, and walnuts for crumb mixture.
6. Scale 1 lb 4 oz batter into each of 4 greased 10-inch tube pans. Sprinkle 6 oz crumb mixture over batter. Spread with 1 lb 4 oz batter. Top with 6 oz crumb mixture.
7. Bake at 350°F for 45-50 minutes. Cool slightly. Remove from pans. Ice with Powdered Sugar Glaze if desired.
8. Slice 16 servings per cake.
Servings: 64
Notes: 4 oz nonfat dry milk and 1 qt water may be substituted for the fluid milk.
3 pounds granulated sugar
1 pound margarine
28 ounces eggs (about 16 total)
1 tablespoon vanilla
3 pounds all-purpose flour
4 tablespoons baking powder
2 tablespoons salt
1 quart milk
2 pounds brown sugar
4 ounces margarine
2 ounces all-purpose flour
1 tablespoon ground cinnamon
1 pound walnuts, chopped
Servings: 64
1. Cream sugar and 1 lb margarine on medium speed until light and fluffy, using flat beater.
2. Add eggs slowly to creamed mixture, beating well after each addition. Add vanilla.
3. Mix 3 lb flour, baking powder, and salt together.
4. Add milk alternately with dry ingredients to creamed mixture. Combine thoroughly after each addition.
5. Combine brown sugar, 4 ounces margarine, 2 ounces flour, cinnamon, and walnuts for crumb mixture.
6. Scale 1 lb 4 oz batter into each of 4 greased 10-inch tube pans. Sprinkle 6 oz crumb mixture over batter. Spread with 1 lb 4 oz batter. Top with 6 oz crumb mixture.
7. Bake at 350°F for 45-50 minutes. Cool slightly. Remove from pans. Ice with Powdered Sugar Glaze if desired.
8. Slice 16 servings per cake.
Servings: 64
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