Preheat oven to 350F.  Spray inside of 1 loaf pan with vegetable spray. Set aside.

Combine the first 7 dry ingredients in a medium bowl and mix well to evenly distribute ingredients.

Whisk the prune filling, almond or apricot filling, vanilla, egg, almond milk, espresso, and water together in a 2 quart bowl.  Whisk this mixture into the dry ingredients until blended. Add chocolate chips if using.

Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.  Let cool in pan for 10 minutes before inverting.  Dust with confectioner's sugar and serve.

Tina's Tidbits:

This is a perfect recipe to make with young children because it can be mixed by hand

When dry ingredients are mixed separately from the moist ingredients the recipe can be made in stages and perfect for children with short attention spans.

As long as liquid does not come in contact with the baking powder and baking soda (which will activate the leavening process) the dry ingredients can sit in a covered bowl for hours until needed.

This recipe could be made into two-3 mini loaves for gift giving

The absence of fat gives this cake a shorter shelf life so if making days in advance of gift giving, freeze air tight until needed.