1 1/3 C B&R Farms Dried Apricots
1 1/3 C pitted prunes
4 C almonds, coarsely chopped
1 C all-purpose flour
1 C sugar
2 1/4 t baking powder
1 T real vanilla
Heavily butter and dust with flour a 5” x 9” loaf pan; set aside.
In large bowl, combine apricots, prunes, almonds, flour, 3/4 cup of the sugar, and baking powder. Stir to mix evenly.
With an electric mixer, beat eggs and remaining 1/4 C sugar until about tripled in volume; add vanilla. Pour over flour mixture and blend with a heavy spoon until thoroughly mixed. Pack cake mixture evenly into prepared pan.
Bake in a 300F oven until lightly browned, about 2 hours. Let cool in pan on a rack for 15 minutes, then place onto rack to cool completely. Serve thinly sliced.