This was my Grandmother’s recipe and was one of my most favorite cakes growing up!  A perfect recipe for the Jewish holidays!

What You’ll Need:

¾ pound butter (reserve ¼ pound for later)

4 cups unbleached flour

¾ cup sugar

1 ½ packets active dry yeast (dissolve with ¼ cup water & 2 teaspoons sugar)

3 eggs

½ pint sour cream

½ cup sugar

1 Tablespoon cinnamon

1 cup white raisins, chopped (you may need more)

What to Do:

In a small bowl dissolve yeast with ¼ cup water and 2 teaspoons sugar, set aside.

In a large bowl or mixer, blend butter and sugar until creamy.  Add eggs, sour cream and yeast mixture and mix together. Slowly add flour and mix until dough is creamy and sticky.

Place in a well-oiled bowl and cover tightly with saran wrap.  Let rise overnight in fridge.

Next Day:

Preheat oven to 350 degrees.  Grease angel food cake pan.

Melt ¼ pound butter in a small bowl, then mix ½ cup of sugar and cinnamon in small bowl.  Chop raisins and place in small bowl, now the fun begins!

With oiled hands, roll dough into balls, roll balls into butter and cover each one with sugar, cinnamon and raisin mixture. Place each ball around the cake pan until you have used all the dough. Cover cake pan with towel and let rise 45 minutes.

Bake for one hour.

Serves 10 – 12.