Jewish Scottish Strudel

Ingredients

• 4 eggs
• 1 cup sugar
• 1 cup vegetable oil
• 3 3/4 cups self-rising flour (or all-purpose flour mixed with 4 teaspoons baking powder)
• 6 tablespoons apricot preserves
• melted
• 1 cup golden raisins
• 3/4 cup currants
• 6 tablespoons chopped walnuts
• Cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. Coat a large baking sheet with nonstick vegetable spray.
3. In a large bowl, whisk eggs and sugar until thick and pale, about 3 minutes.
4. Stir in oil.
5. Fold in flour.
6. Refrigerate for 1 hour.
7. Divide dough into 3 pieces.
8. On a floured board, press 1 piece of dough into a rectangle about 6 by 10 inches.
9. Spread 2 tablespoons preserves over the dough.
10. Sprinkle on 1/3 cup raisins, 1/4 cup currants, and 2 tablespoons nuts.
11. Dust lightly with cinnamon.
12. Roll up as for a jelly roll.
13. Place on prepared baking sheet.
14. Repeat with remaining ingredients.
15. Bake in preheated oven 35 minutes.
16. Let cool.
17. Cut into slices 1/2-inch thick.