1 gallon plus 3 1/2 quarts canned, sliced peaches or canned
1 gallon plus 3 cups all-purpose flour
1/4 cup plus 2 tablespoons
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
2 quarts plus 1 cup water
2 cups brown sugar
Lightly grease four 12 x 20 x 2 1/2-inch steam table pans.
Heat 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.