2 envelopes active dry yeast
1/2 c. lukewarm water
1/3 c. butter or shortening
1 1/3 c. sugar
2 tsp. salt
2/3 c. milk, scalded
2 eggs
4 1/2 to 5 c. pre-sifted flour
1 c. nuts, chopped
2 tsp. cinnamon
1/4 c. butter, melted
Confectioners sugar icing

Soften yeast in water. In mixing bowl combine butter or shortening, 1/3 cup of the sugar, salt and milk. Stir until butter or shortening is melted. Cool to lukewarm. Stir in eggs and yeast. Gradually stir in enough flour to make a stiff dough. Turn onto lightly floured board. Knead until smooth and satiny. Place in greased bowl; cover; let rise for about 1 1/2 hours, or until doubled in bulk. Combine nuts, remaining sugar and cinnamon. Grease baking sheet. Punch dough down. Divide in half. Roll out each half on lightly floured board into rectangle 15 x 10 inches. Brush each rectangle with melted butter; sprinkle with half the nut mixture. Makes 2 large cakes.