Mix pitted prunes, dried apricots and raisins in enough orange juice to cover; simmer over low heat until softened. Mash or chop finely. Set aside.

1 stick unsalted butter, melted
2 eggs
1 tsp. vanilla
1/4 c. or less orange juice
2 c. flour
1 tsp. baking powder
1/2 c. chopped nuts (optional)

Beat butter, eggs and vanilla until well mixed. Mix flour with baking powder and add to batter, mixing until smooth. Knead a few times to incorporate all flour. Cover dough in wax paper and chill for a few hours for easier handling.

Separate dough in half. Roll out one half at a time between 2 sheets of wax paper. Form rectangle. Spoon fruit filling along long side of dough near edge. Roll up and place on ungreased cookie sheet - seam side down.

Repeat with other half of dough. Bake at 350 degrees until golden brown - at least 35-40 minutes. If desired - nuts can be sprinkled over fruit before rolling dough.