Hungarian Coffee Cake

Soften yeast in water for 5 minutes, then stir until blended. Measure sugar, salt and shortening into mixing bowl.

Add hot milk and stir until shortening is broken into small lumps.

Cool to lukewarm.

Stir in 2 cups of flour to make thick batter.

Beat 100 stokes until smooth and elastic.

Add yeast and eggs; stir until blended.

Stir in 1 1/2 to 2 cups flour and work in enough flour so dough isn't sticky.

Turn dough on floured board and knead for 2 minutes, about 100 strokes.

Shape in ball and put into greased bowl; let rise until double in bulk, about 1 1/2 hours.

Punch down and use half to form small ball.

Dip in melted shortening and roll in a mixture of brown sugar, cinnamon and chopped nuts. Arrange in tube pan rubbed with shortening and sprinkle with halves of pecans and seedless raisins.

Add another layer until half full.

Cover and let rise until double in size, about 50 minutes.

Bake in a 375° oven for 35 minutes or until golden brown.

Turn out of mold immediately and cool on cake rack.

Very delicious and fattening.