Cherry Nut Upside-Down Cake(Yields 100 Servings)
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A home-kitchen version of cherry nut upside-down cake(yields 100 servings), written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3 lb. 12 oz. all-purpose flour
- 3 lb. 15 oz. sugar
- 5 oz. nonfat dry milk
- 3 oz. baking powder
- 1 oz. salt
- 1 lb. 12 oz. shortening
- 1 lb. 12.5 oz. eggs
- 1 oz. vanilla
- 1.5 qt. water
- 8 lb. frozen cherries, drained
- 1 lb. brown sugar
- 1/2 lb. butter
- 1 lb. walnuts
Method
Drain cherries.
Blend dry ingredients 5 minutes in mixer on low.
Add eggs, vanilla and half of water to dry ingredients. Blend 1/2 minute on low speed.
Beat 5 minutes on high speed.
Add remaining water and blend 1/2 minute on low speed; beat 2 minutes on medium speed.
Place melted butter on baking pan.
Cover butter with brown sugar.
Sprinkle nuts over sugar and butter mixture. Layer cherries on top (4 pounds in each pan).
Pour 7 pounds 2 ounces cake batter over ingredients in pans.
Bake at 350° for approximately 30 minutes.
Cut 12 x 20 x 2-inch.
Invert each portion as you serve.
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