Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          milk
   2      packages      active dry yeast
     1/2  cup           warm water
   1      cup           sugar
   2      teaspoons     salt
     1/2  cup           shortening -- softened
   2                    eggs -- beaten
   7 1/2  cups          all-purpose flour -- sifted, up to 7
                        butter or margarine
   2      teaspoons     ground cinnamon
     1/2  cup           raisins
     1/2  cup           nuts -- chopped
   6                    maraschino cherries -- thinly sliced

Preparation:

Makes 2 cakes 1. Scald milk. Cool to lukewarm. 2. Add yeast to warm water and stir until dissolved. 3. Add milk, 1/2 cup sugar, salt, shortening, eggs and half of flour; beat until smooth. 4. Stir in enough remaining flour so dough will not stick to bowl; knead on lightly floured board until smooth and elastic. 5. Place in greased bowl. Turn to grease top; cover and let rise in warm place until doubled in bulk. 6. Punch down. Let rise again. 7. Divide dough in halves; roll each into 15 x 9-inch oblong. 8. Spread with butter; sprinkle with 1/2 cup sugar, cinnamon, raisins, nuts and cherries. 9. Roll as for jelly roll; seal edges. 10. Place on greased baking sheets and shape into rings; seal ends. 11. Cut two-thirds through rings at 1-inch intervals; turn each section on its side. 12. Cover and let rise until doubled. 13. Bake in preheated 375 F. oven 30 minutes.