Fresh orange juice
2 lbs. dried pears
4 c. water
1 c. dried apricots
2 c. water
3 c. whole wheat pastry flour
1/2 tsp. salt
1/2 c. oil
1 c. walnuts, chopped
1 tsp. vanilla
1 orange rind, grated

Preheat oven to 350 degrees. Place pears and water in a saucepan and cover and simmer for 1/2 hour. Puree in blender. Place apricots and water in a saucepan. Cover and simmer for 1/2 hour. Chop. Combine flour and salt. Rub oil into the flour by hand. Add the pear puree, chopped apricots, walnuts, vanilla and orange rind to flour mixture. Add enough fresh orange juice to make a moist batter. Pour into a 9x5 inch pan. Bake 1 1/2 hours or until brown and a toothpick comes out clean. This cake keeps well in a refrigerator or in a freezer.