3/4 c. dried prunes
3/4 c. dried apricots
2 c. sifted all-purpose flour
2 tsp. double-acting baking powder
1/2 tsp. salt
2/3 c. light-brown sugar, firmly packed
1 tbsp. flour
1 tbsp. cinnamon
3/4 c. soft shortening
3/4 c. granulated sugar
2 eggs
3/4 c. milk
1 tsp. vanilla extract
6 tbsp. butter, melted
1/3 c. chopped walnuts

Lightly grease and flour a 9-inch tube pan. Let prunes and apricots stand in hot water, to cover, 5 minutes. Drain fruit; chop finely; set aside.

Into medium bowl, sift 2 cups flour with baking powder and salt; set aside. In small bowl, combine brown sugar with 1 tablespoon flour and the cinnamon, mixing well.

In large bowl of electric mixer, at medium speed, beat shortening with granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

At low speed, beat in flour mixture (in 3 additions) alternately with milk and vanilla extract (in 2 additions), beating just until combined. With rubber scraper, 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 with 2 tablespoons melted butter. Repeat layering twice. Sprinkle top with chopped nuts.

If desired, refrigerate, covered, about 3 hours, or bake immediately. About 1 1/2 hours before serving, let refrigerated coffee cake stand at room temperature 15 minutes. Preheat oven to 350 degrees.

Bake 55 minutes, or until cake tester inserted in center comes out clean. Let cool in pan, on wire rack, about 25 minutes. Gently remove from pan. Serve warm. Makes 8 servings.