2 1/2 c. granulated sugar
2 c. all purpose flour
2 1/2 tsp. baking powder
1 tsp. each ground cloves and cinnamon
1/2 tsp. salt
8 oz. pitted prunes, snipped finely (1 1/4 c.)
1 c. cranberries, thawed if frozen
4 oz. dried apricots, snipped finely (2/3 c.)
3/4 c. (3 oz.) chopped pecans
1 c. vegetable oil
2 (4 1/2 oz.) jars strained baby food plums with tapioca
3 lg. eggs

Heat oven to 375 degrees. Generously grease two 6 - cup fluted tube pans. Sprinkle each pan with 1/4 cup sugar. Tilt and rotate pans to cover bottoms, sides and tubes. Shake out excess sugar. Mix remaining 2 cups sugar, the flour, baking powder, cloves, cinnamon and salt in a large bowl. Add prunes, cranberries, apricots and pecans. Stir with wooden spoon until fruits and nuts are evenly distributed and coated. In a 4 - cup measure, whisk oil, plums and eggs until blended. Pour over flour mixture and beat with spoon just until blended. Scrape into prepared pans. Bake 50 to 60 minutes until pick inserted in centers of cakes comes out clean and cakes begin to pull away from sides of pans.

Cool completely in pans on wire rack. Run small knife around edges of pans and tubes to loosen cakes before inverting onto wire racks. Remove pans. Makes 20 servings. Per serving: 331 calories, 3 g. protein, 49 g. carbohydrates, 15 g. fat, 32 mg. cholesterol, 121 mg. sodium. Instead of using two 6 - cup pans, you may bake the cake for about 1 hour and 20 minutes in one 12 - cup tube pan. Store in airtight container at room temperature up to 1 week or freeze up to 3 months.