Butter Ball Coffee Cake 

From the Kitchen of:  Wanda Tomaszewski

2 C sifted flour
2 1/2 t salt
1/4 t mace
1/4 C sugar
1 egg, well beaten
1/2 C undiluted, evaporated milk
1/3 C lukewarm water
2 T melted butter
2 pkg yeast (dry or cake)
1/3 C lukewarm water
1/2 C chopped walnuts
1/4 C seedless raisins
2 T melted butter
1/2 C mixed sugar and cinnamon

Combine flour, salt, mace and sugar. Set aside.

Blend together egg, milk, water and butter. Dissolve yeast in warm water, add to egg mixture and mix well. Stir in dry ingredients and mix well. Knead on lightly floured board until smooth and place in well greased bowl, turning once to bring greased side up. Cover, let rise in warm place until double in bulk (about 1 hour).

Punch down, cut dough into small pieces and roll into 40 walnut-sized balls. Roll each ball in melted butter, then in cinnamon-sugar. Place one layer of 20 balls in greased tube pan so they barely touch. Sprinkle with half the walnuts and raisins. Make top layer of remaining balls and sprinkle with walnuts and raisins. Pour on remaining butter and cinnamon-sugar. Let rise about 45 minutes until nearly double.

Bake at 325 degrees 40 to 45 minutes. Cool on rack.