Original name of this recipe is Food for Gods but as christian I believe only in One God(Jesus Christ) so I call this Food for God.  

1 cup pitted prunes or you can use pitted plums
1 cup walnuts 
1 cup pecan
1-1/4 c. of butter, softened to room temperature
2 c. of brown Sugar
3-3/4 c. + 1 tbsp. of all-purpose flour
5 tsps. of baking powder
2-1/2 tsps. of salt
5 eggs
2-1/2 tsps. of vanilla essence

Preheat the oven to 350oF.
Place the prunes or plums on a chopping board and sprinkle with one tablespoonful of flour.3 Chop coarsely. “Coarsely” is subjective as it is a matter of preference how small you want the pieces of prunes or dates to be in the baked product. Transfer the chopped dates to a bowl and set aside.
Chop the walnuts and pecan to roughly the same size as the chopped prunes. Add to the prune in the bowl.
In a mixing bowl, stir together the flour, baking powder and salt.
In a large mixing bowl, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla essence. Add the flour in batches, mixing with a wooden spoon. The batter will be very heavy. Finally, stir in the prunes and nuts.
Cover the bottom and sides of a 12-1/2 x 17-1/2 x 1 jelly roll pan with non-stick baking paper. Allowing overhangs on the long sides is useful so that you slide off the baked food for the gods on a cooling rack in one piece.
Pour the batter into the pan scraping the sides and bottom of the mixing bowl to make sure you get all of the batter into the pan. Level off with a spatula. Bake in a preheated 350oF oven for 30 to 35 minutes or until a toothpick inserted at the center comes out clean. DO NOT OVERBAKE. Watch the last few minutes closely so that just as soon as it’s sufficiently baked, you can turn off the oven at once and take out the pan.
Then, cool in the pan for 10 minutes to firm it up a bit. Holding one end of the baking paper overhang with one hand and holding the pan at a 45o angle with the other, pull out the baked food for the god and slide onto a cooling rack. Cool for another 15 minutes or so. While still a bit warm, cut into 1-1/2 or 2-inch squares. Cool completely.

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