DOUGH:

6 eggs
6 c. flour
3/4 c. oil
1 1/2 c. sugar
1 c. milk
6 tsp. baking powder
1 tsp. baking soda
1/2 stick melted butter
1/2 tsp. salt
1 tsp. lemon flavoring

FILLING:

1 box prunes
1 box raisins
1 can sliced peaches, drained
3/4 c. chopped walnuts
3/4 c. sugar
1 tsp. vanilla
1 glass (jigger) liquor, if desired

Cook raisins and prunes over low heat until well done. Add all other filling ingredients, mix well. Cut mixture up finely. Drain filling well, using hands to squeeze out moisture. This is best if made several days in advance and refrigerated. Drain and squeeze before using.

DOUGH: Beat eggs, add liquid ingredients. Add flour, 1 cup at a time. Add sugar and remaining dry ingredients. Dough should be moist and easy to roll into a ball. Break dough into 6-8 pieces. Roll out flat on floured surface. Spoon filling down center of rolled dough. Fold dough up over filling. Pinch closed. Bake at 350 degrees on lightly greased cookie sheets until golden brown. Cool loaves on wire racks. Frost or glaze. Slice.