Ingredients:
- 1/2 cup whole milk, scalded (to scald milk heat in the top of a double-boiler over simmering water, just until a thin film appear)
Directions:
- Soften yeast in warm water and let stand 5-10 minutes so that it proofs.
- In a large bowl, combine shortening, 1/2 cup sugar, and salt, then immediately pour scalded milk over mixture.
- While mixture is warm, mix in 1/2 cup flour and beat until dough is smooth.
- Stir the yeast, then add it to the dough, mixing well.
- Add half of the remaining flour and beat until dough is very smooth.
- Beat in the eggs and enough of the remaining flour to make a soft dough.
- Turn dough out on lightly floured surface and let rest 5-10 minutes.
- Knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process until smooth and elastic (5-10 minutes) (always turn the dough in the same direction and use as little additional flour as possible).
- Form dough into a large ball and place in a greased bowl.
- Turn the ball over so that the surface on the top is greased and cover bowl with waxed paper and a towel.
- Let rise in warm place (80°F) until doubled in bulk (1 1/2-2 hours).
- Punch dough down with fist, pull the edges into the center, and turn ball over inside the bowl.
- Cover bowl and let dough rise until nearly doubled again in bulk.
- Meanwhile, lightly grease the bottom of a 10-inch tubed pan.
- In a shallow dish combine 1 cup sugar, nuts, and cinnamon and set aside.
- Place melted butter in another shallow dish and set aside.
- Tear off bits of dough and form into balls 1-1 1/4-inch in diameter (about the size of walnuts).
- Roll balls first in melted butter, then lightly in the cinnamon mixture.
- Arrange a layer of balls in the bottom of the pan so that they don't touch each other.
- Sprinkle about 1/3 of the raisins over the balls and gently press into the dough.
- Continue this process until all of the dough is formed into balls and arranged in the pan and all of the raisins have been used up.
- Sprinkle any remaining butter and cinnamon mixture over the top layer.
- Cover pan with waxed paper and towel and let dough rise until light (30-45 minutes).
- Bake at 375°F until golden brown (35-40 minutes).
- Run spatula around sides of pan and invert onto a plate.
- To serve, break cake apart with 2 forks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 484.36 Kcal (2028 kJ) | ||
| Calories from fat | 188.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.92g | 32% | |
|---|---|---|---|
| Cholesterol | 21.99mg | 7% | |
| Sodium | 1355.42mg | 56% | |
| Potassium | 202.89mg | 4% | |
| Total Carbs | 66.99g | 22% | |
| Sugars | 13.15g | 53% | |
| Dietary Fiber | 6.63g | 27% | |
| Protein | 9.21g | 18% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 3.6mg | 20% | |
| Calcium | 169.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 358 Kcal (1499 kJ) | ||
| Calories from fat | 139.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.46g | 32% | |
|---|---|---|---|
| Cholesterol | 16.25mg | 7% | |
| Sodium | 1001.82mg | 56% | |
| Potassium | 149.96mg | 4% | |
| Total Carbs | 49.51g | 22% | |
| Sugars | 9.72g | 53% | |
| Dietary Fiber | 4.9g | 27% | |
| Protein | 6.81g | 18% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 2.6mg | 20% | |
| Calcium | 125mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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