Izzy's Raisin Coffee Cake Recipe

Combine the water and yeast in a bowl and let stand for 5 to 10 minutes.
Cream 1/4 cup of the sugar and shortening in a mixing bowl until light and fluffy.
Beat in the egg.
Beat in the yeast mixture.
Mix in flour gradually until dough is easy to knead.
Knead on a floured surface until smooth and elastic.
Place in a greased bowl, turning to coat.
Let rise, covered, in a warm place for 2 hours or until doubled in bulk.
Punch the dough down.
Let rise for 1 hour.
Melt the butter and place in a bowl.
Mix the remaining 1 1/2 cups sugar, cinnamon and pecans in a separate bowl.
Pinch dough into walnut size pieces; dip in the melted butter, then roll in the sugar mixture.
Drop half the dough pieces lightly into a greased 9 inch tube pan.
Layer the raisins over the dough.
Drop the remaining prepared dough pieces in the pan over the raisins.
Let rise for 1 hour.
Bake at 350 degrees for about 1 hour or until golden brown.