1 cup vegetable oil
3 eggs
1 ½ cups white sugar
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground nutmeg
1 cup buttermilk
1 ¼ tsp vanilla extract
1 cup prunes, pitted and chopped
1 ½ cups pecans, chopped
¾ cup butter
For the Topping:
¾ cup buttermilk
1 ½ tsp dark corn syrup
1 ½ cups white sugar
2 tsp vanilla extract
Preheat oven to 350 degress F. Grease and flour Bundt or tube pan. In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg.
Set aside.
In a large bowl, combine oil, eggs and sugar.
Beat 2 minutes at medium speed.
Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients.
Beat well after each addition.
Stir in prunes, pecans and vanilla.
Pour into greased and floured Bundt or tube pan and bake at 350 degrees F for 1 hour, or until a toothpick comes out clean when inserted in the center.
For the topping:
In saucepan, over medium heat, cook butter, buttermilk, corn syrup and 1 ½ cups of sugar until sugar and butter melt. Remove from heat and add 2 teaspoons of vanilla and stir.
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.
Sugar: 88g
:
Calcium: 108mg
Calories: 1042kcal
Carbohydrates: 120g
Cholesterol: 67mg
Fat: 62g
Fiber: 4g
Iron: 2mg
Potassium: 371mg
Protein: 9g
Saturated Fat: 29g
Sodium: 732mg
Vitamin A: 1117IU
Vitamin C: 1mg
