Old Fashioned Prune Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a Bundt or tube pan. (Prep time: ~5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, and nutmeg. Set aside. (Prep time: ~5 minutes)

Recipe View In a large bowl, combine the vegetable oil, eggs, and 1 1/2 cups of granulated sugar. Beat with an electric mixer on medium speed for 2 minutes, until light and fluffy. (Prep time: ~7 minutes)

Recipe View Gradually add the flour mixture to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Beat well after each addition until just combined. Gently fold in the chopped prunes, pecans, and 1 1/4 teaspoons of vanilla extract. (Prep time: ~10 minutes)

Recipe View Pour the batter into the prepared Bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden skewer inserted into the center comes out clean. (Bake time: ~60 minutes)

Recipe View While the cake is still hot, use a skewer or fork to make large, deep holes all over the surface. Slowly pour the topping into the holes and over the top of the cake, allowing it to soak in gradually. (Prep time: ~5 minutes)

Recipe View For the Topping: In a saucepan, combine the butter, 3/4 cup buttermilk, dark corn syrup, and 1 1/2 cups of granulated sugar. Cook over medium heat, stirring constantly, until the butter and sugar are melted and the mixture is smooth. Remove from heat and stir in the 2 teaspoons of vanilla extract. (Prep time: ~10 minutes)