Title: Jam Crunch Cake
Categories: Cakes
Yield: 2 Servings

3 1/4 To 3 3/4 c all-purpose flour
1 c Sugar
1 1/2 ts Salt
2 pk Active dry yeast
3/4 c Milk
1/4 c Water
1/2 c Margarine
3 Eggs
1/2 c Chopped pecans or other nuts
1/4 ts Cinnamon
1 c Jam or marmalade

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. Posted by Linda Davis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini