Ingredients
6 oz canola margarine    
 13 oz brown sugar    
 4  eggs    
 2 tsp vanilla    
 13 oz flour    
 5 1/4 tsp baking powder    
 1 Tbsp cinnamon    
 1 tsp nutmeg    
 1/2 tsp baking soda    
 1 cup orange juice    
 1 1/8 cup low-fat milk    
 1 lb + 8 oz nuts, chopped, toasted    
 3 lbs + 2/3 oz grated orange peel of 2 oranges    
   rolled oats    
 11 oz powdered sugar (optional) to sprinkle on top

Directions             
Preheat oven to 350 degrees F. In a large bowl, cream canola margarine and 
brown sugar. Add eggs, one at a time and beat until fluffy. Add vanilla. In a 
separate bowl, sift or combine thoroughly flour, baking powder, cinnamon, 
nutmeg and baking soda. Alternately add dry ingredients to canola 
margarine-sugar mixture with orange juice and milk. Mix just until dry 
ingredients are moistened. Combine chopped prunes, nuts, orange peel and 
oats. Stir in. Spread into 2 non-stick canola sprayed pans, 9 x 13 inches and 
12 x 20 inches. Bake for 20 to 30 minutes or until a toothpick comes out clean 
when inserted into center. Cut larger pan into 32 pieces and smaller into 18 
pieces. Sprinkle lightly with powdered sugar (if desired). Makes 50 servings.

(Source: Healthwise Quantity Cookbook)