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| 4 | eggs |
| 1 Tasse | sugar |
| 1 Tasse | vegetable oil |
| 3 3/4 Tasse | Self-rising flour; (or all-purpose |
| | Flour mixed with |
| 4 Teelöffel | baking powder |
| 6 Esslöffel | Apricot preserves; melted |
| 1 Tasse | golden raisins |
| 3/4 Tasse | currants |
| 6 Esslöffel | walnuts chopped |
| | cinnamon |
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Preheat oven to 350 degrees. Coat a large baking sheet with nonstick vegetable spray.
In a large bowl, whisk eggs and sugar until thick and pale, about 3 minutes. Stir in oil. Fold in flour. Refrigerate for 1 hour.
Divide dough into 3 pieces. On a floured board, press 1 piece of dough into a rectangle about 6 by 10 inches. Spread 2 tablespoons preserves over the dough. Sprinkle on 1/3 cup raisins, 1/4 cup currants, and 2 tablespoons nuts. Dust lightly with cinnamon. Roll up as for a jelly roll. Place on prepared baking sheet. Repeat with remaining ingredients.
Bake in preheated oven 35 minutes. Let cool. Cut into slices 1/2-inch thick.
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