Ingredients

• 1 cup vegetable oil
• 3 eggs
• 1.5 cups white sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup buttermilk
• 1.25 teaspoons vanilla extract
• 1 cup prunes , pitted and chopped
• 1.5 cups chopped pecans
• 0.75 cups butter
• 0.75 cups buttermilk
• 1.5 teaspoons dark corn syrup
• 1.5 cups white sugar
• 2 teaspoons vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
2. 2 In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
3. 3 In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
4. 4 Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
5. 5 Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
6. 6 Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
7. 7 For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

Nutrition per serving