6 eggs 1 cup of sugar 1 cup of salad oil 6 cups of unsifted all-purpose flour 4 teaspoons of baking powder 1 can (6 oz.) pecans or walnuts, chopped 1/3 cup of sugar 2 teaspoons of cinnamon 1 cup of golden raisins Salad oil One 18 ounce jar of strawberry or cherry preserves
In medium bowl, combine eggs and 1 cup each sugar and salad oil. Beat until well combined. Sift flour with baking powder into very large bowl. Make a well in the center; pour in egg mixture. Stir around the bowl using a wooden spoon, until well blended. Turn dough out onto lightly floured pastry cloth. With flour knead until smooth, about 5 minutes. Preheat oven to 350ºF. Grease lightly roasting pans or cookie sheets. In small bowl mix together filling (nuts, sugar, cinnamon and raisins). Divide dough into 5 equal parts. Roll each into 10x12 rectangle. Roll out on oiled surface. Brush lightly with teaspoons of oil. Spread 5 tablespoons of preserves; sprinkle 1/2 cup mixture evenly around. From long side, roll as for jelly roll; pinch each end. Place 5 loaves in pans 1/2 inch apart. Put seam side up. Bake 45-50 minutes or until golden brown. Remove to wire rack; cool 10 minutes before removing from pan. Cool completely. Cut into 12 diagonal slices. If desired, sprinkle with confectioners' sugar. Store covered in cool, dry place. Mellows with age.
