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| RECIPE FOR JAM CRUNCH CAKE |
Title: Jam Crunch Cake
Category: Pies
Serves: 2
Ingredients:
| 3.25 | | To 3 3/4 c all-purpose flour | | 1.00 | c | Sugar | | 1.50 | ts | Salt | | 2.00 | pk | Active dry yeast | | 0.75 | c | Milk | | 0.25 | c | Water | | 0.50 | c | Margarine | | 3.00 | | Eggs | | 0.50 | c | Chopped pecans or other nuts | | 0.25 | ts | Cinnamon | | 1.00 | c | Jam or marmalade |
Instructions:
Servings: 2 cakes Thoroughly mix 1 1/4 cups flour, 3/4 cup sugar, salt and yeast.
Heat milk, water, margarine until warm, gradually add dry ingredients, beat two minutes.
Add eggs and 1 1/2 cups flour to make thick batter.
Beat 2 minutes longer.
Stir in additional flour to form stiff batter, cover, let rise in warm place until double (about one hour.
) Mix together pecans, 1/4 cup sugar and cinnamon.
Stir batter down, beat vigorously 1/2 minute.
Turn into 2 greased 8 inch round cake pans.
Spoon jam over surface, sprinkle with sugar- nut mixture.
Bake in 375 deg F oven for 35 minutes.
Remove from pans.
Cool on wire racks.
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