36 Lady Prune Cake

A Vasey family favorite, this 36 Lady Prune Cake recipe will delight your tastebuds this holiday season. The recipe is shared in memory of Dorothy Lindauer, Red Bluff, California.

Servings: 8-10
Prep Time:
Cook Time:



  • 1 cup oil
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tsp. vanilla
  • 1 tsp. nutmeg
  • 1 cup buttermilk
  • 2 cups flour
  • 1 cup chopped nuts (walnuts, almonds or pecans)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 cup diced California Prunes


  • 1 cup sugar
  • 1/2 tsp. baking soda
  • 1 stick margarine
  • 1/2 cup buttermilk
  • 1 tbsp. white Karo syrup



Combine oil, sugar, eggs, cinnamon, allspice, vanilla, nutmeg, buttermilk, flour, nuts, salt, baking soda, and prunes. Pour into an oiled and floured bundt pan. Bake at 350* for 45 minutes.


Mix sugar, baking soda, margarine, buttermilk and syrup in saucepan and cook until margarine melts and the mixture boils and changes color to a darkish brown and forms a very soft ball. When cake comes out of the oven, turn out on a plate, prick with a fork and pour glaze over the warm cake.

Dust with toasted sliced almonds if you wish. You can also use a fresh, homemade whipped cream frosting rather than a glaze – a Vasey family favorite!