2 c. sifted all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. each of cinnamon & allspice
1 tsp. vanilla
1 c. Wesson oil
1 1/2 c. sugar
3 eggs
1 c. buttermilk
1 c. cooked, unsweetened drained prunes, cut fine (can use 2 sm. jars baby food prunes)

Sift together flour, soda, salt and spices. Add oil and sugar, beat until thoroughly blended. Add eggs and prunes, beat until light and fluffy. Add dry ingredients alternately with buttermilk, add vanilla; blend well. Pour batter into greased and floured 12"x9"x2" pan. Bake at 350 degrees for 35 to 40 minutes until center springs back when lightly touched. Add buttermilk sauce while cake is still warm. Decorate with pecan halves if desired.

BUTTERMILK SAUCE:

1/2 c. buttermilk
1 c. sugar
1 stick butter
1 tbsp. Karo syrup
1/2 tsp. baking soda

Melt butter and add sugar, milk, soda and syrup. Cook uncovered on top of stove 5 to 10 minutes. Pour over top of cake.