Pat Wilkins shared this recipe with us and it has become a teatime favorite. It is a great way to use up leftover jam. Any flavor jam may be used, but we have found we like raspberry or strawberry best. The recipe may be halved to fit an 8-inch square pan -- bake 30 minutes in that case. This recipe is from The Queen Victoria Cookbook by Anna Marie and Doug McMain.

Ingredients:

3 cups flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon cloves

1 cup butter or margarine, softened

2 eggs, beaten

1 teaspoon vanilla

Raspberry or strawberry jam

Sift dry ingredients together. Cream butter, then add eggs and vanilla and mix well. Add dry ingredients. Spread half mixture in a greased 10 x 15-inch cookie sheet. Spread generously with jam. Crumble remaining dough over jam. Bake at 350 degrees for 45 minutes or until lightly browned.

• The Queen Victoria Inn on VirtualCities.com
• The Queen Victoria Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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