• Add yeast to milk warmed up to 115-120°F. Stir to dissolve and let it rest for about 5 minutes.
• In a stand up mixer, whisk together the yeast mixture, sugar, eggs, melted butter, nutmeg, almond extract and lemon zest.
• Spoon flour into the measuring cup each time and level off. Add one cup at a time using the dough hook attachment. Once the dough begins to release from the side, stop.
• Place dough in an oiled bowl, turning to coat. Cover with plastic and place in a warm location until double in size. (See note below.) Start the filling while this is rising.
• Roll into an 18" x 12" rectangle onto a floured surface.

Filling

• Blend all ingredients, except for pecans and raisins, in a small food processor. Place in a small bowl and toss with the pecans and raisins.
• Sprinkle onto rectangle within an inch of each edge.
• You may roll this up from the longest side then cut in half or leave it as one roll for one big cake.
• Place onto a sheet of parchment paper, pinching the two ends closed.
• Make slits to expose the first layer of filling and let rise for 2-3 hours in a warm place.
• Bake in a 350°F oven for 25-30 minutes. Cool on a rack for about an hour and a half before icing.

Icing

• Whisk together the sifted confectioner's sugar with the milk an vanilla until smooth.
• Drizzle over the top of the cake(s) and sprinkle the colored sugars. Alternate the 3 colors on 1/4 sections of the cake before icing hardens.