Coffee Break Cake

Topping:
2 cups brown sugar
3/4 cup margarine (1 1/2 sticks)
1/2 cup all-purpose flour
2 tablespoons ground cinnamon

Cake:
2 1/4 quarts cake flour (9 cups)
3 tablespoons baking powder
1/2 cup nonfat dry milk
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons salt
2 1/2 cups washed and drained raisins
2 cups chopped nuts
1 1/4 cups shortening
3 1/2 cups granulated sugar
1 cup eggs (about 5 medium)
1 tablespoon vanilla extract
2 cups water

Heat oven to 375 degrees F. Lightly grease an 18 x 26-inch sheet pan or use four 9 x 13-inch pans.

Topping: Combine sugar, margarine, flour and cinnamon together to form a coarse crumb, set this topping aside.

Cake: Place flour, baking powder, dry milk, nutmeg and salt in mixer bowl. Mix well to combine. Add raisins and nuts to flour mixture. Stir in well to coat.

Cream shortening and sugar together until fluffy. Add eggs and vanilla extract. Beat 1 minute at medium speed. Add all of the flour mixture and then all of the water to the creamed mixture. Mix at low speed only until flour is moistened. Spread batter in prepared pan(s). Spread crumb topping on batter, pressing lightly into batter.

Bake for 30 to 35 minutes or until lightly browned and the center springs back when touched.

Serve warm with coffee.

Serves 50.

NOTE: If flour mixture is over-mixed, cake will be tough.