Prep 15 mins
Cook 55 mins
Fruity, sweet. I like it plain as it is but it can also be served with cream cheese or butter. It freezes very well.
- 1 cup butter or 1 cup margarine, softened
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1⁄2 teaspoon baking soda
- 3⁄4 cup plain yogurt
- 2 teaspoons grated lemon rind
- 2 cups fresh prunes, diced or 2 cups dried prunes, soaked and diced
- 1 cup chopped nuts
- Preheat oven to 350°F.
- Lightly grease and flour two 9 x 5 x 2 1/2-inch loaf pans.
- Wash and dry the plums, but do not peel, dice into small pieces.
- If using dried prunes, soak them in warm water for about 15 minutes pat them dry and dice them.
- In a large bowl, cream butter, sugar and vanilla until fluffy.
- Add eggs, one at a time, beating well 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 diced plums/prunes and nuts; mix well.
- Divide batter between the 2 prepared loaf pans and bake for 50 to 55 minutes or until cake tester inserted in center of bread comes out clean.
- Remove loaves from oven; let cool in pans for 10 - 15 minutes, then invert loaves onto cooling rack, and let cool completely.
This was quite good, but it was better using canned and drained plums. Normally you will get 10-12 slices per loaf this size.