1 cake of yeast
2 tbsp. shortening
1/3 c. sugar
1 1/2 tsp. salt
1/2 c. milk
2 eggs
Handful of raisins
About 6 cardamom seeds, crushed
3 c. flour
4 tbsp. butter, melted
1/2 c. sugar
2 tsp. cinnamon
1 c. sugar (white or brown)

Dissolve 2 cakes of yeast in 1/4 cup lukewarm water. Combine 3 tablespoons shortening, 1/3 cup sugar, 1 1/2 teaspoons salt in 1/2 cup milk and put these in pan and bring to boil, just enough to dissolve shortening. Put 2 eggs in large mixing bowl and beat. Add milk mixture and stir until lukewarm or let stand. When cool, add yeast, mix well. Add about a handful of raisins and about 6 cardamom seeds, crushed. Add 3 cups of flour and stir around until all blended. Let rise in warm place about 2 hours; covered with dish towel-wet with warm water. When it has risen to double its size, roll out on floured board until you have a good size circle or 2 smaller ones. Take about 4 tablespoons melted butter and pour half of it over the dough, swish around so that all ring is covered. Mix 1/4 cup sugar and 2 teaspoons cinnamon and shake this all over the ring. Roll "jelly-roll" fashion and lay in a ring on cookie sheet. Cut wiht knife from center to almost end, lay over on its side. Take 1/4 cup sugar (brown or white) and the rest of melted butter and shake some over the coffee ring. Let rise until quite large (20 minutes). Bake at 325 to 350 degrees for 35 to 45 minutes or until brown; don't over cook. Take ring out of oven. Pour frosting over.