1 c. granulated sugar
1 c. brown sugar (firmly packed)
1 1/2 c. butter (softened)
3 eggs
4 c. sifted flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 lb. pitted dates, chopped or cut fine
1/2 lb. figs, chopped or cut into fine pieces
1 c. chopped walnuts

Cream both sugars thoroughly with butter. Add eggs, one at a time, beating until fluffy. Sift flour with salt, soda, and cinnamon. Add chopped dates, figs and walnuts to flour mixture. Mix well with fingers until fruit and nuts are evenly distributed throughout dough. (Dough will be quite stiff.)

Pack dough into 2 loaf pans (about 7 1/2 x 3 1/2 inches) which have been lined with waxed paper. Refrigerate dough until it is thoroughly chilled. (It also bay be frozen.)

Cut dough into thin slices with sharp knife and place slices about 1 inch apart on ungreased cookie sheet. Bake at 375 degrees for about 10 minutes. (I put the dates and figs through the food grinder and then add them after the eggs are beaten.)