• ½ c each of prunes, dried apricots and walnuts (chopped)
• ¾ c flour
• 3 large eggs
• 1 c brown sugar
• 1 tsp baking powder
• ½ tsp salt

Preheat the oven to 180 C and grease a small cake tin.

Into a bowl place the dried fruit and nuts and set aside.  Beat the eggs and gradually beat in the sugar until it is really thick.  Fold in the dry ingredients and spread the mixture into the tin.  Press the dried fruit and nuts into the batter and bake until golden.    When cool cut into slabs or wedges.  This cake can be stored for several days in an airtight container – if it lasts that long!