1 c. vegetable oil
1 1/2 c. sugar
3 eggs
2 c. sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 c. cooked mashed prunes
1 c. buttermilk
1 c. chopped pecans

Cream oil and sugar. Add eggs, beating well. Add dry ingredients to creamed mixture alternately with prunes and buttermilk. Stir in pecans. Pour into greased and floured 9x13x2 inch pan. Bake at 350 degrees for 35 minutes.

CARAMEL GLAZE:

1 c. sugar
1/2 c. buttermilk
1/2 tsp. baking soda
1 tbsp. corn syrup
1/2 c. butter
1 tsp. vanilla

Combine in medium saucepan. Bring to rolling boil over low heat and boil 10 minutes, stirring occasionally. Pour over hot cake immediately.