Instructions: In a large bowl, 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 diced prune plums and nuts; mix well.

Divide between 2 greased and floured 9-by-5-by-2 1/2 inch loaf pans.

Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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