1/2 c. (1 stick) butter
1 1/2 c. brown sugar, firmly packed
2 eggs
1/2 c. cooked pitted prunes, chopped
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. EACH cinnamon, nutmeg, allspice
1/4 tsp. ground cloves
2/3 c. buttermilk
1/2 c. chopped walnuts

Cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Stir in prunes. Combine flour, baking soda, salt and spices and add alternately with buttermilk to creamed mixture. Stir in walnuts.

Pour into greased and floured 9 inch square pan. Bake in 350 degree oven (325 degree for glass pan) 40 to 45 minutes or until cake tests done. Cool on rack. Cut into 9 squares. Serve with dollop of sour cream or whipped cream. Top with brown sugar for the special added touch.

This is a recipe from a box of C and H Brown Sugar that quickly became a favorite of mine. It stays fresh and moist. Its rich and spicy aroma quickly fills the kitchen and is especially inviting in autumn and winter. This cake freezes well.