6 eggs
1 c. granulated sugar
1 c. salad oil
6 c. unsifted all-purpose flour
4 tsp. baking powder

FILLING:

1 can (6 oz.) pecans or walnuts, coarsely chopped (2 c.)
1/3 c. granulated sugar
2 tsp. cinnamon
1 c. white raisins
Salad oil
1 jar (1 lb. 2 oz.) strawberry or cherry preserves
Confectioners' sugar

1. In medium bowl, combine eggs and 1 cup each sugar and oil; beat in rotary mixer just until well combined.

2. Sift flour with baking powder into large bowl.

3. Make a well in the center, pour in egg mixture all at once. Stir with wooden spoon until mixture is well blended.

4. Turn dough out onto lightly floured pastry cloth. Coat lightly with flour; knead until smooth (about 5 minutes).

5. Preheat oven to 350 F. Grease lightly two roasting pans, 15 1/2 x 10 1/2 x 2 1/4 inch. In mixing bowl combine all ingredients except oil.

6. Divide dough into 5 equal parts.

7. On lightly floured pastry cloth, roll each fifth of dough into a 12x10 inch rectangle.

8. Brush lightly with 1 teaspoon oil. Spread 5 tablespoons preserves over surface, sprinkle with 1/2 cup nut mixture. From long side roll tightly as for jelly roll, pinch ends to seal. Brush with milk.

9. Place three rolls seam side down, 1/2 inch apart, into prepared pan. Place two rolls, 1/2 inch apart, in other pan.

10. Bake 45 to 50 minutes or until golden brown.

11. Remove pans to wire rack; cool 10 minutes before taking bread from pan. Cool completely.

12. To serve: Cut each loaf into 12 diagonal slices. If desired, sprinkle with confectioners' sugar. Yield: 60 servings.

Note: This mellows with storage. Slice and store covered in cool dry place.