Frank's Recipes! Pound Cake for 100

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Pound Cake for 100

Servings: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 325 degrees F. Oven

4 quart (4 lb) flour, wheat, general purpose, sifted
2 1/4 (4 lb) sugar, granulated
2 tablespoon (1 1/4 oz) salt
1 3/4 tablespoon (3/4 oz) baking powder
10 1/2 tablespoon (3 oz) milk, nonfat, dry
1 1/2 quart (2 lb 11 oz) shortening
3 1/2 cups (1 lb 12 oz) water
1 1/2 quart (30 eggs) eggs, whole
4 tablespoon (2 oz) vanilla

Sift together flour, sugar, salt, baking powder, and milk into mixer bowl. Add
shortening and water to flour-mixture. Using beater at medium speed, beat 7 minutes.
Stop machine once to scrape down bowl during mixing and again at end of mixing period.
Combine eggs and vanilla. Add slowly to creamed mixture while beating at low speed. Stop
machine and scrape down bowl. Beat 7 minutes at low speed. Pour 5 quart (7 lb 12 oz) batter
into each paper lined pan. Bake 45 to 50 minutes. Cut each pan 6 by 9.

NOTE:
If desired batter may be baked in loaf pans. Pour 1 1/4 quart (1 lb 14 oz) batter into
each 14 by 4 1/2 by 3 1/2-inch paper lined loaf pan (8 pans). Bake 1 1/4 hours. Cut 12
portions per loaf.