Ingredients

• 1 cup pitted prunes
• 0.5 cups water
• 2 cups all-purpose flour
• 1.5 cups white sugar
• 1 tablespoon ground allspice
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 0.5 teaspoons salt
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 eggs , lightly beaten
• 1.5 cups chopped pecans

Instructions

1. 1 Heat prunes and water in a small saucepan over medium-high heat to a boil; reduce heat to low, and simmer until prunes tender, about 5 minutes. Drain and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt).
3. 3 Whisk flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; stir into flour mixture until fully incorporated. Beat in drained prunes with an electric mixer (the mixer will break them up a bit). Stir in chopped pecans; pour into the prepared pan.
4. 4 Bake in the preheated oven until a tester comes out clean, about 45 minutes. Let cake cool on a wire rack at least 10 minutes.
5. 5 Meanwhile, combine 1 cup sugar, margarine, 1/2 cup buttermilk, corn syrup, and vanilla extract in a saucepan; bring to a boil over medium-high heat. Boil icing for a full 5 minutes, stirring occasionally.
6. 6 Invert cake onto a platter; pour hot icing over top.

Nutrition per serving