1 (16-ounce) jar red maraschino cherries, drained and finely minced
2 cups crushed cornflakes
2 (10-ounce) jars apricot preserves
1 (16-ounce) jar peach preserves
1 (20-ounce) can crushed pineapple, drained
3 tablespoons ground cinnamon
1/4 cup sugar
1 3/4 cups coarsely chopped pecans, divided
Sifted powdered sugar
How to Make It
Combine flour, 2 tablespoons sugar, and salt in a large mixing bowl; mix well. Make a well in center of mixture. Combine water and oil; add to dry ingredients, mixing well. Add eggs; mix well. Turn dough out onto a floured surface, and knead 5 minutes or until dough is smooth and elastic. Cover dough with a warm bowl, and let rest 30 minutes.
Combine next 7 ingredients in a large mixing bowl, mixing well. Add preserves and pineapple; mix well. Set aside.
Divide dough into 7 equal portions. Roll 1 portion into a 15- x 10-inch rectangle, rolling as thin as possible without tearing. Brush surface of dough with oil. Combine cinnamon and 1/4 cup sugar; sprinkle 2 teaspoons sugar mixture evenly over surface of dough. Set remaining sugar mixture aside.
Spread 1 1/2 cups fruit mixture along wide end of dough, leaving a 1-inch margin along outside edges. Sprinkle 1/4 cup pecans over fruit mixture.
Starting at wide end, roll up jellyroll fashion, turning edges under. Pinch seams together to seal. Place on a well-greased baking sheet; brush top with oil. Sprinkle lightly with reserved sugar mixture. Repeat procedure with remaining portions of dough.
Bake at 350° for 30 minutes or until lightly browned. Remove from baking sheets and cool on wire racks. Cut into 1- inch pieces, and sprinkle with powdered sugar.