Bubbe Lottie’s Pull-Apart Cake

2 pkgs. active dry yeast
1 cup milk
½ cup sugar
1 tsp. salt
2 eggs, well beaten
4 ½ to 4 ¾ cups sifted flour
½ cup shortening, melted and cooled

Topping

½ cup butter, melted
¾ cup sugar
½ cup raisins
1 tsp. cinnamon
½ cup finely chopped nuts.

Crumble yeast into mixing bowl. Scald milk, cool to lukewarm and add to yeast. Add salt and sugar-let stand until thoroughly dissolved. Add eggs and mix well. Add 1/2 the flour and beat until smooth and very elastic. Add melted and cooled shortening. Add remainder of flour-just enough that dough is soft and workable. Round off and set to rise in a greased bowl, covered, until dough is doubled. Punch dough down and cut into pieces the size of walnuts. Form into balls. Roll each ball in melted butter, then in combined sugar, cinnamon and nuts. Place one layer of balls in a greased 9”tube pan, so they barely touch. Sprinkle with a few raisins. Add another layer of balls, sprinkle with more raisin. Cover. Let rise until light-about 45 minutes. Bake 35-40 minutes at 375º Loosen from pan with spatula. Invert. To serve, break apart.

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