|Water||2 Cup (32 tbs)|
|Dried prunes||1 Cup (16 tbs), snipped (8 ounces)|
|Sugar||1 Cup (16 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
In a small saucepan combine the water and snipped prunes; bring to a boil.
Cover and simmer 3 minutes.
Drain, reserving 1/3 cup liquid.
Cream together the sugar and shortening till light and fluffy; beat in egg.
Combine the buttermilk and the reserved prune liquid.
Stir together thoroughly the all-purpose flour, whole wheat flour, baking soda, salt, and baking powder; add to the creamed mixture alternately with buttermilk mixture.
Fold in cooked prunes.
Turn batter into 2 greased 7 1/2 x 3 1/2 x 2 inch loaf pans.
Bake at 350° till done, about 1 hour.
Cool in pans 10 minutes.
Remove from pans; cool on wire racks.
Wrap and refrigerate overnight.