Serves: 5
Total Calories: 1,304

1 cup milk scalded
1/2 cup vegetable shortening
1 teaspoon salt
1/2 cup sugar
2 packages yeast active dry
2 eggs beaten
4 1/2 cups flour
* Part two.
2 tablespoons butter or margarine
1/2 cup brown sugar
2 tablespoons light corn syrup
1/2 cup candied cherries
* Part two.
1/2 cup butter or margarine, melted
1 1/2 cups sugar
1 1/2 teaspoons cinnamon ground
1/2 cup nuts finely chopped
1/2 cup raisins (optional)

Mix milk, shortening, salt and sugar together in medium-size bowl and stir until sugar is dissolved. When milk mixture is 98° to 105° F, add yeast and stir until dissolved. Add beaten eggs and flour mix to make a soft dough. Turn out onto floured board and knead until double in size. Punch dough down and let rise 10 minutes.

Sugar-Fruit Topping:
*For Sugar-Fruit Topping: Combine 2 tablespoons butter or margarine, brown sugar and light corn syrup. Spread in greased Bundt or tube pan and place candied cherries with cut side up in pan.

Coating:
*For coating: Put 1/2 cup melted butter or margarine in a shallow dish in another bowl mix sugar, cinnamon, nuts and optional raisins. Make dough into balls the size of walnuts. Dip each in butter or margarine and then roll in cinnamon-nut mixture. Place in pan. Stagger in rows and layers. Let rise 45 minutes or until double in bulk and bake in a preheated 350° F oven for 45 minutes or until done. Turn out of pan immediately.

Nutritional Facts:

Serves: 5
Total Calories: 1,304
Calories from Fat: 459

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