2	cups	brown sugar
¾	cup	margarine (1½ sticks)
½	cup	all-purpose flour
2	tbsp.	ground cinnamon
9	cups	cake flour
3	tbsp.	baking powder
½	cup	nonfat dry milk
1½	tsp.	ground nutmeg
1½	tsp.	salt
2½	cups	washed and drained raisins
2	cups	chopped nuts
1¼	cup	shortening
3½	cups	sugar
1	cup	eggs (about 5 medium)
1	tbsp.	vanilla
2	cups	water

Lightly grease an 18 x 26 sheet pan or use four 9 x 13 pans.

Combine sugar, margarine, ½ cup flour, and cinnamon together to form a coarse crumb, set topping aside.

Place flour, baking powder, dry milk, nutmeg, and salt in mixer bowl, mix well to combine.

Add raisins and nuts to flour mixture. Stir to coat well.  Cream shortening and sugar together until fluffy.  Add eggs and vanilla.  Beat 1 minute at medium speed.  Add all of the flour mixture and than all of the water to the creamed mixture.  Mix at low speed only until flour is moistened.  (If flour mixture is over mixed, cake will be tough.)

Spread batter in lightly greased pan.  Spread crumb topping on batter pressing lightly into batter.

Bake at 375° for 30 to 35 minutes or until lightly browned and the center springs back when touched.  Serve warm with coffee.

Serves 50