Instructions: 1. Drain the cherries, reserving 3 T juice. Cut the cherries in half; set aside. Drain prunes, reserving 6 T syrup; pit prunes, and set aside.

2. Cream the sugar, shortening, and eggs at medium speed of a mixer for 2 minutes, or until smooth. Stir in cherries, reserved cherry juice, prunes, reserved prune syrup, walnuts and next 3 ingredients. Combine flour and next 4 ingredients; add to creamed mixture, and stir well.

3. Spoon batter into a 10 inch tube pan coated with cooking spray. Bake at 350F for 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes on a wire rack, and then remove from pan and let cool completely. Store tightly wrapped in heavy-duty plastic wrap.

Yield: 32 3/4" slices.

Note: One 8 oz package of bite-sized prunes can be substituted for the ready-to-serve prunes. To stew prunes, combine prunes, and 2 cups of water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until tender. Drain, reserving 6 T cooking liquid to use in place of the 6 T drained syrup.

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