This cake is wonderful. The spices and moistness will make it one of your favorites. Even if you don’t like prunes, you will love this cake.1 cup pitted prunes, chopped (I used 25 prunes cut in about six pieces each) 1 cup buttermilk 1 cup oil (I used Canola) 1 1/2 cups sugar 3 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground cloves 1 teaspoon allspice 1 teaspoon nutmeg 2 teaspoons vanilla extract I do not use a mixer with this cake. You will need 3 bowls, 1 large mixing bowl and 2 smaller bowls. Put your chopped prunes in one of the small bowls, cover with the cup of buttermilk and set aside. In the large bowl add together the oil, sugar, and eggs mixing well with a spoon. In the other bowl combine the flour, soda, salt, cinnamon, cloves, allspice, and nutmeg and use a wire whisk to mix well. Pour the prunes and milk into the large bowl with the sugar, eggs, and oil. Add the dry ingredients and mix well with a spoon. (I use a wooden spoon). Add vanilla extract and mix. Spray a 9 x 13 cake pan and add the batter. Bake in preheated 325 degree oven for 45 to 50 minutes or until the center of the cake is done. Add the topping recipe below while still warm. Topping for Prune Cake 1/2 cup buttermilk 2 tablespoons dark corn syrup 3/4 cup sugar 1/2 teaspoon baking soda 6 tablespoons butter or margarine 1 teaspoon vanilla extract Combine all the ingredients in a pan and bring to a boil. Poke holes in the cake and pour over the cake while it is still warm. (I have just heated this in the microwave instead of doing it on top of the stove). Enjoy! If you like this recipe, you might also like my recipe for Old-Fashioned Carrot Cake. Click to follow The Southern Lady Cooks on Facebook. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.