1 1/2 c. dried prunes
1 1/2 c. dried apricots
4 c. sifted flour (reg.)
4 tsp. baking powder
1 tsp. salt
1 1/3 c. light brown sugar, firmly packed
2 tbsp. flour
2 tbsp. cinnamon
1 1/2 c. soft shortening
1 1/2 c. granulated sugar
4 eggs
1 1/2 c. milk
2 tsp. vanilla
3/4 c. butter, melted
2/3 c. walnuts, chopped
Brown paper to cover 1/2 way through baking

Lightly grease and flour bundt pan. Let prunes and apricots stand in hot water to cover, for 5 minutes. Drain fruit, chop coarsely and set aside.

Into small bowl combine brown sugar with 2 tablespoons flour and cinnamon; mix well.

Into medium bowl sift 4 cups flour with baking powder and salt.

In large bowl at medium speed, beat shortening with granulated sugar until light and fluffy. Beat in eggs, 1 at a time, beating well. At low speed, beat in flour mix in 3 additions, alternately with milk and vanilla, 2 additions, beating until combined. With rubber spatula gently fold in prunes and apricots. Turn 1/3 of batter into prepared pan spreading evenly. Sprinkle with 1/3 of brown sugar mixture, then 4 tablespoons melted butter. Repeat layering twice, sprinkle top with chopped nuts. If desired cover pan and refrigerate about 3 hours.

About 1 1/2 hours before serving, let cake stand at room temperature for 15 minutes. Preheat oven to 350 degrees. Bake 1 hour 15 minutes (or done). Cool 25 minutes on rack. Gently remove from pan. Serve warm or cool. 16 servings. Can be frozen and warmed in oven.