2 c. sifted flour
1/4 tsp. salt
1 tbsp. nutmeg
1 c. corn oil
3 eggs
1 c. buttermilk
1 c. chopped walnuts or pecans
Butterscotch glaze
1 tbsp. baking soda
1 tbsp. cinnamon
1 tbsp. allspice
1 1/2 c. sugar
1 tsp. vanilla
1 1/2 c. coarsely cut cooked drained pitted prunes

On wax paper sift together flour, baking soda, salt, cinnamon, nutmeg, and allspice; set aside. In a large mixing bowl beat together the corn oil and sugar; add eggs, 1 at a time; stir in vanilla. Add sifted dry ingredients alternately with buttermilk about 1/2 at a time, blending well after each addition.

Stir in prunes and nuts. Pour into an ungreased 9 inch tube pan with removable bottom. Bake at 350 degrees until cake tester inserted in center comes out clean, about 1 hour. About 15 minutes before cake is done, prepare butterscotch glaze. After cake is done, pour hot glaze immediately over cake in pan. When cake is cool, remove from pan.

BUTTERSCOTCH GLAZE
1 c. sugar
1/4 (1/2 stick) butter
1/4 c. light corn syrup
1/2 tsp. vanilla
1/2 c. buttermilk
1/2 tsp. baking soda

Into a 3 quart saucepan turn all the ingredients. Over medium heat, stirring occasionally, bring to a full boil and boil 1 minutes. While sauce is hot, pour immediately over cake in pan. Allow to soak into cake. Cool cake completely before removing from pan. Makes 1 cup glaze.

NOTE: Keep watching and stirring sauce constantly so it doesn't boil over.