| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cakes | 2 | Servings | |
INGREDIENTS
| 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 |
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. Posted by Linda Davis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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