1 1/2 c. sugar
3/4 c. wesson oil
3 eggs
1 c. buttermilk
1 tsp. vanilla
2 c. self-rising flour
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
1 c. cooked prunes
1 c. shopped nuts

Sift dry ingredients and mix with liquid. Add prunes and nuts, mix well. Pour into Bundt pan.

Bake at 325°F for 1 hour and 5 minutes.

Glaze:

1 c. sugar
1/2 c. buttermilk
1 tbsp. white Karo syrup
1 stick butter
1 tsp. vanilla

Mix and bring to hard boil. Pour over cake while hot.