Title: Jam Crunch Cake
Categories: Cake
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

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