| 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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