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Jam Crunch Cake

Author/Submitted by: Linda Davis
Servings: 2
Categories: Cakes / Desserts

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

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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