1	gal.	plus 3 1/2 qts. canned, sliced peaches or canned mixed fruits
1	gal.	plus 3 cups all-purpose flour
1/4	cup	plus 2 tbsp. baking soda
2	tbsp.	salt
1	qt.	plus 1/2 cup sugar
1 1/2	cups	frozen whole eggs, thawed or 6 fresh large eggs
3	cups	reserved juice from peaches
2	qt.	plus 1 cup water
2	cups	brown sugar
2	tbsp.	ground cinnamon

Drain peach slices and reserve juice. Set aside.

Using the paddle attachment, blend flour, baking soda, salt, and sugar at low speed for 30 seconds.

Whisk eggs until smooth. Add eggs, reserved juice, and water to dry ingredients and mix at low speed for 1 minute. Scrape sides of bowl and mix at medium speed for 1 minute.    Spread 1 quart 2 cups of batter in each lightly greased steam table pan (12"x20"x2 1/2").

Distribute 1 quart 3 1/2 cups of peaches evenly over each pan of batter. Blend brown sugar and cinnamon. Sprinkle 1/2 cup evenly over each pan.

Bake in a 350°F conventional oven for 50 minutes or a 325°F convection oven for 50 minutes.

Cut each pan into 25 portions (5x5).

100 servings