2 c. sugar
1 c. Wesson oil
3 eggs, beaten
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
1 c. chopped nuts
1 c. cooked prunes, chopped
1 c. white raisins
1 c. sour milk or buttermilk

Mix sugar and oil. Add eggs one at a time and blend thoroughly. Sift dry ingredients together and dredge fruit and nuts. Add the dredged fruit to sugar mixture alternately with sour milk. Mix well. Bake in greased and floured tube pan at 350 degrees for 1 hour 15 minutes. After cake is cool, spread topping over it.

TOPPING:

1/4 c. butter
1/2 c. sugar
1/4 tsp. baking soda
1/4 c. buttermilk
2 tsp. light Karo syrup
1/4 c. nuts, chopped

Melt butter in saucepan. Add remaining ingredients. Bring to a boil and cook gently for 5 minutes. Let cool before spreading over cake.

One cup sweet milk plus 1 tablespoon lemon juice can be substituted for sour milk.