PRUNE AND APRICOT COFFEE CAKE
1 1/2 cups dried prunes chopped after soaking in hot water
1 1/2 cups dried apricot chopped after soaking in hot water
4 cups sifted flour
4 tsp. baking powder
1 tsp. salt
1/2 cup light brown sugar, firmly packed
1 tbsp. flour
1 tbsp. cinnamon
1 1/2 cups soft shortening
1 cup granulated sugar
1 1/2 cup milk ( I used plain yogurt)
2 tsp. vanilla
1/2 cup butter or margarine, melted
2/3 cup walnuts, chopped ( I left this out)
Lightly grease and flour bundt pan. ( makes a huge cake, I used an angel food cake pan)
Let prunes and apricots stand in hot water to cover, for 5 minutes. Drain fruit, chop coarsely and set aside.
Into small bowl combine brown sugar with 1 tablespoon flour and cinnamon; mix well.
Into medium bowl sift 4 cups flour with baking powder and salt.
In large bowl at medium speed, beat shortening with granulated sugar until light and fluffy. Beat in eggs, 1 at a time, beating well. At low speed, beat in flour mix in 3 additions, alternately with milk or yogurt and vanilla, 2 additions, beating until combined.
With rubber spatula 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 2 tablespoons melted butter. Repeat layering twice, sprinkle top with chopped nuts. ( I sprinkled with leftover cinnamon sugar mixture)
Preheat oven to 350 degrees. Bake 1 hour 15 minutes (or done). If browning too quickly loosely cover with foil. Cool 25 minutes on rack. Gently remove from pan. Serve warm or cool. After cooling may be frozen and warmed in oven.