Jingle Bread Coffee Cake

• 2 packages dry yeast
• 1/2 cup warm water (105u0b0 to 115u0b0)
• 1/3 cup sugar
• 2 teaspoons salt
• 1/4 cup shortening, melted
• 1 cup warm buttermilk (105u0b0 to 115u0b0)
• 2 eggs, beaten
• 4 1/2 cups all-purpose flour
• 1/2 cup honey
• 1/2 cup sugar
• 2 tablespoons grated lemon rind
• 2 tablespoons grated orange rind
• 2 tablespoons orange juice
• 1 teaspoon ground cinnamon
• 3/4 cup chopped pecans
• 3/4 cup chopped raisins

1. Dissolve yeast in warm water; let stand 5 minutes.
2. Combine 1/3 cup sugar, salt, shortening, and buttermilk in a large bowl. Stir in dissolved yeast and eggs. Gradually add flour, stirring until a soft dough is formed. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 2 hours or until doubled in bulk.
3. Punch dough down. Turn dough out onto a lightly floured surface, and roll into an 18-inch square.
4. Combine remaining ingredients; spread mixture over square. Roll up jellyroll fashion; moisten edges, and pinch to seal. Cut roll into 1-inch-thick slices. Place slices, cut side down, in layers in a well-greased 10-inch tube pan.
5. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk. Bake at 350u0b0 for 50 minutes or until golden brown. Cut into wedges to serve.

yeast, warm water, sugar, salt, shortening, warm buttermilk, eggs, flour, honey, sugar, lemon rind, orange rind, orange juice, ground cinnamon, pecans, raisins

Taken from www.myrecipes.com/recipe/jingle-bread-coffee-cake (may not work)