Jewish Mandlebrot

Photo: Jenny Richards

Ingredients

6 eggs

1 c. sugar

1 c. salad oil

6 c.s unsifted all-purpose flour

4 tsp.s baking powder

1 can (6 oz.) pecans or walnuts, chopped (2 c.)

c. sugar

2 tsp.s cinnamon

1 c. golden raisins

Salad oil

1 jar (18 oz.) strawberry or cherry

Preparation

1. In medium bowl, combine eggs and 1 cup each sugar and salad oil. Beat until well combined.

2. Sift flour with baking powder into very large bowl.

3. Make a well in the center; pour in egg mixture. Stir around the bowl using a wooden spoon, until well blended.

4. Turn dough out onto lightly floured pastry cloth. With flour knead until smooth, about 5 minutes.

5. Preheat oven to 350 degrees. Grease lightly roasting pans or cookie sheets. In small bowl mix together filling (nuts, sugar, cinnamon and raisins).

6. Divide dough into 5 equal parts.

7. Roll each into 10x12 rectangle. Roll out on oiled surface.

8. Brush lightly with tsp. oil. Spread 5 tbsp. preserves; sprinkle 1/2 cup mixture evenly around. From long side, roll as for jelly roll; pinch each end.

9. Place 5 loaves in pans 1/2 inch apart. Put seam side up. Bake 45-50 minutes or until golden brown.

10. Remove to wire rack; cool 10 minutes before removing from pan. Cool completely. Cut into 12 diagonal slices. If desired, sprinkle with confectioners' sugar..

11. Store covered in cool, dry place. Mellows with age.