pan. Spread the raspberry preserves on top of the cream cheese mixture in each pan. Whirl the almonds in a food processor until chunky. Combine with the reserved crumb mixture and sprinkle over the preserves on each cake. Bake cakes 45 to 55 minutes, or until a toothpick tests clean. Cool the cakes at least half an hour before attempting to serve. This works better if made the night before and refrigerated. ---*Catering to Nobody* Diane Mott Davidson