3/4 c. Dates, chopped
3/4 c. Dried Apricots, chopped
2 c. Flour
2 tsp. Baking Powder
1/2 tsp. Salt
3/4 c. Butter, softened
3/4 c. Granulated Sugar
2 Eggs
1 tsp. Vanilla
3/4 c. Milk
1/3 c. Butter, melted
1/2 c. Walnuts, chopped

Pour boiling water over dates and apricots.
Let soak for 10 minutes.
Drain well.
Cream together shortening, granulated sugar, eggs and vanilla.
Beat until light and fluffy, 3-5 minutes.
Mix together flour, baking powder and salt.
Add dry ingredients to the creamed mixture alternately with the milk.
Fold in fruit.
Spoon one third of batter into a greased 9″ tube pan.
Sprinkle with one third of the filling mixture, then 2 Tbsp. of melted butter.
Repeat twice.
Scatter chopped walnuts over top.
Bake 55-60 minutes at 350°F.
Cool slightly before serving.

Filling:
3/4 c. Brown Sugar
1 Tbsp. Flour
1 Tbsp. Cinnamon

Mix filling ingredients together until combined.