1/2 pound bacon
1 pound French toast
2 tablespoons butter
2 eggs, beaten
2 tablespoons white sugar
1 1/2 cups warm milk (110 degrees F/45 degrees C)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts
1/3 cup chopped pecans
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1 (8 ounce) can sliced cream cheese
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 (16 ounce) can diced pecans
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can condensed cream of mushroom soup
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
In a large bowl, mix the sausage, sugar, milk, flour, baking powder, baking soda, salt, vanilla, chopped walnuts, pecans, and lemon zest. Mix until smooth.
Pour batter into pan. Bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool completely. Preheat oven to 350 degrees F (175 degrees C). Remove foil from layers, and spread jelly mixture over top. Cool completely before frosting.
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