Mandel Bread (That Isn'T Actually Mandel Bread But Something Even Better)

• 2 eggs
• 3/4 cup oil
• 1 6-oz. can pineapple juice
• 1/2 large navel orange, rind and all, cut in chunks
• 1 1/4 cups sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powdr
• 6 3/4 cups flour
• 2 cups damson plum preserves
• 1 cup strawberry preserves
• 1/2 pound chopped walnuts (optional)
• 1 15-oz.box white raisins
• 1/2 cup sugar mixed with 1 tsp. cinnamon

1. Combine eggs, juice, oil, sugar, and orange in a food processor. Pulse till orange is blended in thoroughly. Add baking powder, baking soda, and flour to make a malleable dough. Set aside.
2. Mix the two preserves together. Set aside. Mix nuts, if using, and raisins with the cinnamon sugar. Set aside.
3. Divide dough into two parts. Roll one out between sheets of waxed paper or plastic wrap to a rectangle about 18" by 12". Spread half of preserves over dough, leaving a half-inch margin. Sprinkle half of raisin-cinnamon sugar on top. Roll up from long side like a jelly roll. Tuck ends under.Transfer carefully to a silpat-lined or foil-lined and greased cookie sheet (lining the sheet is a must, since the preserves have a tendency to leak out). Repeat with other half of dough.
4. Bake at 350 degrees about 1 hour, or till golden. Cool and slice. This freezes well. You can also make the dough ahead and refrigerate overnight. Like many baked things with fruit and nuts, this improves after a day or so, when flavors meld.

eggs, oil, pineapple juice, orange, sugar, baking soda, baking powdr, flour, damson plum preserves, strawberry preserves, walnuts, white raisins, sugar

Taken from food52.com/recipes/32507-mandel-bread-that-isn-t-actually-mandel-bread-but-something-even-better (may not work)