1 cup butter or margarine
2 cups sugar
1 teaspoon vanilla
4 eggs
3 cups flour
1 teaspoon each salt and cream of tartar
1/2 teaspoon baking soda
3/4 cup plain yogurt
2 teaspoons grated lemon peel
2 cups diced Washington Italian prunes or plums, cut in 1/2-inch pieces
1 cup chopped nuts

Cream butter, sugar and vanilla until fluffy.  Add eggs, one at a time, beating after each addition.  Sift together flour, salt, cream of tartar and baking soda.  Blend yogurt and lemon peel; add to creamed mixture alternately with dry ingredients.  Stir until well-blended.  Add chopped fruit and nuts; mix well.  Divide between 2 greased and floured 9 x 5 x 2-1/2-inch loaf pans.  Bake at 350°F 50 to 55 minutes or until wooden pick inserted near center comes out clean. 

Makes 2 loaves.