1 1/2 c. prunes
1 tsp. lemon rind, grated
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
1 c. granulated sugar
2 eggs
1 c. sour cream (I use plain yogurt)
1 tsp. vanilla
1/2 c. light brown sugar, firmly packed
1 tbsp. cinnamon
1/2 c. walnuts, chopped

Pour boiling water over prunes. Let stand 15 minutes. Drain, pit and dice prunes. Add lemon rind and set aside. Grease and flour 9 inch tube pan. Sift together flour, baking powder, soda and salt. Remove 1/4 cup and toss with prunes. Cream butter and sugar until fluffy. Beat in eggs 1 at a time. Slowly beat in flour mixture, alternately with sour cream and vanilla, beginning and ending with flour. Fold in prunes. Combine brown sugar, cinnamon and nuts. Turn 1/3 batter into pan. Sprinkle with 1/3 brown sugar mixture, repeat layering twice. Bake and cool in pan on rack 10 minutes. Remove from pan. Bundt pan is ideal. Bake at 350 degrees for 55 minutes, or until done.