¾ cup dried prunes
¾ cup dried apricots
2 cups flour, sifted
2 tsp. baking powder
½ tsp. salt
2/3 cup light brown sugar, packed
1 Tbsp. cinnamon
¾ cup shortening
¾ cup sugar
2 eggs
¾ cup milk*
1 tsp. vanilla
6 Tbsp. melted butter**
½ cup chopped pecans

Soak prunes and apricots in hot water for 4 minutes. Drain fruit and chop fine. Set aside.
In medium bowl, sift 2 cups flour with baking powder and salt. Set aside.
In small bowl, combine brown sugar, 1 Tbsp. flour and cinnamon. Mix well.
In large electric mixer bowl, at medium speed, beat shortening with sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. At low speed, beat in flour, baking powder,
salt mixture alternately with milk and vanilla, beating just until combined. Gently fold in prunes and apricots.
Turn 1/3 batter into lightly greased and floured 9-inch tube pan, spreading evenly.
Sprinkle with 1/3 brown sugar mixture, then with 2 Tbsp. melted butter. Repeat layering twice.
Sprinkle chopped nuts over the top.
Bake in a preheated 350º F. oven for 55 minutes or until tester comes out clean.
Cool in pan on wire rack about 25 minutes. Serves 8 to 10.

*Substitute a non-dairy creamer for those guests who are lactose intolerant.
**Substitute a non-dairy margarine for those guests who are lactose intolerant.

This recipe was a real sleeper...even people who don't like prunes or apricots loved this recipe.
Hope your guests enjoy this as much as my family and friends, and guests do!