4 eggs
2 c. sugar
1 c. oil
2 3/4 c. self-rising flour
1 tsp. allspice
1 tsp. ground cloves
1 1/2 tsp. cinnamon
1 c. buttermilk
1 tsp. baking soda
2 sm. jars baby food prunes
1 c. pecan pieces or chips
1 tsp. vanilla

SAUCE:

2 c. sugar
1 c. buttermilk
1 stick butter
3/4 tsp. baking soda

Cream eggs and sugar; add oil and beat. Add dry ingredients alternately with buttermilk and vanilla. Add prunes and beat about 1 minute. Stir in nuts. Bake in large greased and floured tube pan at 350 degrees for one hour.

When cake is done, cook sauce ingredients on medium for about 3 minutes. Use at least a 3-quart saucepan as it may boil over. While cake is hot, pierce top all over with fork and slowly spoon sauce over it. Cook in pan before removing to let sauce soak through cake. (For easy removal of cooled cake, heat pan in 350 degree oven 3 minutes.)