|Sugar||1 1⁄4 Cup (20 tbs)|
|Cinnamon||1 1⁄4 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Strawberry preserves/Raspberry preserve/ marmalade||1⁄2 Cup (8 tbs)|
|Chopped nuts||2 Tablespoon|
|Butterflake biscuits||16 (2 Package)|
|Butter||1⁄2 Cup (8 tbs), melted|
Preheat oven to 375°F.
Butter bottom of 6- to 6 1/2-cup ring mold.
Combine sugar cinnamon and raisins.
Place 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.
Place 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 do not remove mold.
Lift off carefully after 5 more minutes and serve.