Italian Prune Nut Bread

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 chopped fruit and nuts; mix well.  Divide between 2 greased and floured 9 x 5 x 2-1/2-inch loaf pans.  Bake at 350°F 50 to 55 minutes or until wooden pick inserted near center comes out clean. 

Makes 2 loaves.