1 gallon plus 3 1/2 quarts canned, sliced peaches
    or canned mixed fruits
1 gallon plus 3 cups all-purpose flour
1/4 cup plus 2 tablespoons baking soda
2 tablespoons salt
1 quart plus 1/2 cup granulated sugar
1 1/2 cups frozen whole eggs, thawed or 6 fresh large eggs
3 cups reserved juice from peaches
2 quarts plus 1 cup water
2 cups brown sugar
2 tablespoons ground cinnamon

Lightly grease four 12 x 20 x 2 1/2-inch steam table pans.

Preheat oven to 350 degrees F or a convection oven to 325 degrees F.

Drain peach slices and reserve juice. Set aside.

Using the paddle attachment of a mixer, 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 prepared steam table pan.

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 50 minutes in a conventional oven or for 50 minutes in a convection oven.

Cut each pan into 25 (5-inch square) portions.

100 servings