Place yeast in a small bowl, add 1.5 teaspoons flour and 1.5 teaspoon sugar and 1/5 cup of luke warm milk or water water.

Swirl the cup so all covered with the water and let stand 5-10 minutes to proof.

In a large bowl, combine flour, oil, 1/2 cup sugar, salt, yeast,  mixture and eggs.

Beat until dough is very smooth. (in my kitchenaid level 2 for 10 minutes).

​

Turn dough out on a lightly floured surface fold a few times and place back in an oiled or flour covered bowl.

Turn the ball over so that the surface on the top is greased , cover the bowl with waxed paper and a towel.

Let rise in warm place (80°F) until doubled in bulk (1 1/2-2 hour).

Meanwhile, lightly grease the bottom of a 10-inch tube pan.

In a shallow dish combine 1 cup sugar, nuts, and cinnamon and set aside.

Place melted butter in another shallow dish and set aside.

Place the dough of a lightly floured surface, cut with a small glass and form into balls 1-1 1/4-inch in diameter (about the size of walnuts).

Roll balls first in melted butter, then lightly in the walnut mixture.

Arrange a layer of balls in the bottom of the pan so that they don't touch each other.

Sprinkle about 1/3 of the raisins over the balls and gently press into the dough.

Continue this process until all of the dough is formed into balls and arranged in the pan and all of the raisins have been used up.

Sprinkle any remaining butter and walnut mixture over the top layer.

Cover pan with waxed paper and towel and let dough rise about 30-45 minutes.

​

Bake at 375°F until golden brown (35-40 minutes).

Run spatula around sides of pan and invert onto a plate.

To serve, break cake apart with 2 forks.