Amish Cakes

• 1 package dry yeast
• 1 cup warm water (105u0b0 to 115u0b0)
• 1/2 cup lard
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon salt
• 5 cups all-purpose flour
• 1 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter or margarine, softened
• 1/2 cup pecans, chopped

1. Dissolve yeast in warm water, stirring well. Let stand 5 minutes or until bubbly.
2. Cream lard; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in dissolved yeast, salt, and enough flour to make a soft dough.
3. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and repeat rising procedure 1 hour.
4. Punch dough down. Divide dough into 3 equal portions, shaping each portion into a ball. Place each ball in a greased 9- inch pie pan. Press lightly with fingertips to form a large bun. Cover and repeat rising procedure 1 1/2 hours.
5. Combine brown sugar and cinnamon; cut in butter until mixture resembles coarse meal. Stir in pecans. Sprinkle mixture evenly over the buns. Bake at 350u0b0 for 30 minutes.

yeast, warm water, lard, sugar, eggs, salt, flour, brown sugar, ground cinnamon, butter, pecans

Taken from www.myrecipes.com/recipe/amish-cakes (may not work)