1 1/2 sticks room temperature butter (unsalted)
2 c. sugar
3 large room temperature eggs
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. freshly grated nutmeg
1 c. room temperature buttermilk
1 tsp. vanilla
1 c. cooked mashed prunes
1/4 c. butter
1 c. sugar
1/2 tsp. baking soda
1/2 c. buttermilk
2 tsp. white Karo syrup
1 full c. finely chopped walnuts

Allow to simmer 45 minutes to 1 hour or until darkens in color and thicker. Add 1/2 teaspoon vanilla. Let the icing cool off the heat as the finished cake cools in the tube pan on a rack about 15 minutes. Turn the cake out onto a rack placed on a sheet of waxed paper. Slowly spoon the icing onto the warm cake. Allow the cake to cool completely before slicing.