Ingredients
Cake
- 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
Glaze
- 1 cup sugar
- 1/2 tsp. baking soda
- 1 stick margarine
- 1/2 cup buttermilk
- 1 tbsp. white Karo syrup
Directions
Cake
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.
Glaze
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!