Mix 4 cups flour with cinnamon. In bowl with mixer on high, beat butter with
sugar until smooth. Beat in yolks, zest and salt. Beat in yeast mixture. Stir in
reserved flour mixture alternately with milk. Stir in raisins. Turn dough out onto
greased surface. Knead 10 minutes. Place in oiled bowl. Cover; let rise until doubled —
1 1/2 hours.
In blender, finely grind pecans with remaining flour. Butter 12-cup Bundt pan;
flour pan with pecan mixture. Turn dough out onto floured surface; do not punch
down. Form into 16-inch long strips; transfer to pan. Cover; let rise 1 hour.
Heat oven to 350 degrees F. Bake for 45 minutes.
Cool in pan on rack 10 minutes.
Remove from pan; brush with rum.
Boil sugar with orange and lemon juices until syrupy, about 5 minutes; brush
over warm Babka.