Biscuit Cake
1 1/4 cups sugar
1 1/4 t. cinnamon
1/2 cup raisins
1/2 cup strawberry or raspberry preserves or marmalade
2 T. chopped nuts
2 pkg. butterflake biscuits, (16)
1/2 cup butter, melted, 1 stick
Preheat oven to 375. Butter bottom of 6 to 6 1/2 cup ring mold. Mix sugar, cinnamon and raisins; put teaspoons of preserves at 1/2 inch intervals around mold. Sprinkle with nuts; dip biscuits in butter and then in cinnamon mixture. As each is coated, stand upright in mold, spacing evenly; sprinkle with remaining sugar mixture. Drizzle rest of butter over top. Put on cookie sheet on rack in middle of oven.
Bake until deep golden and crusty, about 30 minutes. Let stand 5 minutes before inverting on serving platter but don’t remove mold. Lift off carefully after 5 more minutes and serve. Serves 8 to 10
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