Place yeast, sugar and half a cup warm water into the bowl of a mixer and let sit for five minutes. Add the remaining ingredients, alternating wet and dry. Mix well to make a soft dough.

Let dough rise, covered, for one hour or until doubled in size.

Meanwhile, mix ingredients for filling in a mixing bowl and set aside.

Melt the ingredients for the caramel glaze in a heavy saucepan.

Cut a piece of parchment paper into a circle to fit the base of a 2-inch x 10-inch round springform pan. Place the cut paper into the bottom of the pan and pour half the melted syrup on top of it. Spread evenly. Prepare a second springform pan and pour in remaining melted syrup.

When the dough has risen, divide into two parts. Roll each piece into a flat rectangle, about 7/8-inch thick. Smear generously with oil and sprinkle half the filling, evenly distributing the pecans and raisins. (Always add more filling than you think you need.)

Roll the dough up Jelly-roll style on a floured surface and cut in two-inch-thick slices. Place slices swirl side up into the caramel glaze, starting on the outer edges and working your way to the center. Repeat with remaining dough and filling. Bake for 40 minutes and remove from oven.

When it has cooled for about five minutes, flip the cake over onto a large plate so that the caramel glaze is now on top.