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Jam Crunch Cake
Author/Submitted by:
Linda Davis
Servings: 2
Categories:
Cakes
/
Desserts
Ingredients: 3 1/4
cups
All-purpose flour,
to 3 3/4 cups
1
cup
Sugar 1 1/2
teaspoons
Salt 2
packages
Active dry yeast 3/4
cup
Milk 1/4
cup
Water 1/2
cup
Margarine 3
Eggs 1/2
cup
Chopped nuts,
pecans
1/4
teaspoon
Cinnamon 1
cup
Jam,
or marmalade
Directions:
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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