Rhubarb-Sour Cream Coffee Cake

• 2 lbs (.9 kg) high gluten flour
• 2 lbs (.9 kg) cake flour, sifted
• 3 oz (84 grm) "cake classic" (same as salamac dry milk)
• 1/8 cup (30 ml) baking soda
• 1/8 cup (30 ml) baking powder
• 1 tbsp (15 ml) salt
• 1 tbsp (15 ml) nutmeg
• 1-1/2 tsp (7 ml) allspice
• 3/4 tsp (4 ml) ground cloves
• 3 tbsp (45 ml) orange rind
• 12 eggs
• 42 oz (1176 grm) brown sugar
• 3 cups (700 ml) corn oil
• 6 cups (1425 ml) sour cream
• 50 oz (1400 grm) rhubarb, chopped (fresh or individually quick frozen)

1. Combine all ingredients.
2. Bake at 350 degrees (175 C.) for 35 to 40 minutes.

cake classic, baking soda, baking powder, salt, nutmeg, allspice, ground cloves, orange rind, eggs, brown sugar, corn oil, sour cream, rhubarb

Taken from online-cookbook.com/goto/cook/rpage/000082 (may not work)