Margarine, softened 2 lb. 12 oz. ~1 qt. 1-1/2 cups
Brown sugar 2 lb. 11 oz. 1 qt. ~1-1/3 cups
Granulated sugar 2 lb. 6 oz. 1 qt. ~1-1/3 cups
Whole eggs 2 lb. ~16
Vanilla extract 2 oz. ~1/4 cup
DOLEŽ Crushed Pineapple
well drained 6 lb. 11 oz. ~1 (#10) can
Carrots, shredded 5 lb. ~1 gallon, 1 qt.
Seedless raisins 1 lb. 12 oz. ~1 qt. 1-1/3 cups
All-purpose flour 4 lb. ~1 gallon
Baking soda 3 tbsp.
Allspice 1-1/2 tsp.
Cinnamon, ground 2 tbsp.
Ginger, ground 2 tbsp.
Salt 2-1/2 tsp.
Cream cheese, softened 2 lb. 10 oz. ~1 qt. 1-1/4 cups
Margarine, softened 1 lb. 4 oz. ~2-1/2 cups
Confectioners sugar 2 lb. 8 oz. ~ 2 qt.
Lemon juice, fresh 2 oz. ~1/4 cup
Lemon peel, dry 1 tbsp.
Beat in 20-quart mixer bowl, margarine and sugars until light and fluffy.
Beat in eggs and vanilla. Stir in pineapple, carrots and raisins.
Stir together in separate bowl, flour, baking soda, cinnamon, ginger and salt.
Gradually add to pineapple mixture and beat until blended.
Scale 6 pounds batter into each of four parchment-lined, greased and
floured half-sheet pans (13x18x1). Bake at 350°F. 35 minutes or until
cake tests done. (NOTE: Cake may be baked in rounds. Scale 2 pounds
batter into each prepared 9" round and bake at 350°F. 40 minutes.)
Beat in mixer bowl, cream cheese with margarine until smooth. Beat in sugar,
lemon juice and lemon peel. Spread 1 pound, 8 ounces over each sheet cake.
Cut each cake 5x6. Garnish each piece with DOLE Pineapple Chunks and
mint sprig, if desired.
21g fat (6g sat.)
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