INGREDIENTS

INSTRUCTIONS

Line a cookie sheet or jelly roll pan with parchment or foil.  Roll
dough into an 8 by18-inch rectangle. Fold the dough in half the  long
way, slide the 4 by18-inch dough onto a cookie sheet, cover with
plastic wrap and refrigerate. To make the filling, place the pecan
pieces in the work bowl of a food processor. Process until they are
reduced to a paste. Add the sugar and pulse several times to mix. Add
all the filling ingredients except the preserves. Remove the  rectangle
of dough from the refrigerator and unfold it on the work  surface.
Spread the dough evenly with the filling, using a small  offset metal
spatula. Stir the preserves to soften them, then spread  evenly over
the filling with a spatula. Sprinkle with the raisins.  Begin at one of
the long ends and roll the filling up in the dough to  form a roll
about 18-inches long. If the dough has softened during  the spreading
and rolling, cut the roll in half, slide both pieces  onto a pan and
refrigerate until firm, about 15 minutes. Mark the top  of the roll at
1 1/2-inch intervals, then cut through with a sharp,  thin knife,
making 12 slashes in the roll. Arrange the slashed piece  of dough on
the pan and connect the ends. Fan out the cut portions.  Cover pan with
buttered plastic wrap and allow dough to rise until  the spaces between
the rolls are filled in, up to one hour. About 40  minutes after
putting the cake to rise, set a rack at the middle  level of the oven
and preheat to 350 degrees.  Bake about 45 minutes, until the dough is
firm and baked through and  a deep golden color. Place the pan on a
rack until cool enough to  handle, then slide to a cooling rack. When
cool, invert to a platter  and drizzle the cake with the icing.  To
make icing:  Combine confectioners' sugar and orange juice and place
over low  heat. Stir until luke-warm, then drizzle over cooled cake.
NOTES : Recipe courtesy of Nick Malgieri  Recipe by: Cooking Live Show
#CL9045  Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2157
Calories From Fat: 1316
Total Fat: 157.2g
Cholesterol: 0mg
Sodium: 113.4mg
Potassium: 1144.1mg
Carbohydrates: 189.5g
Fiber: 22.6g
Sugar: 164.2g
Protein: 27.8g