1 c. vegetable oil
1 1/2 c. sugar
3 eggs
2 c. flour, sifted
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 c. cooked & mashed prunes (don't use blender)
1 c. buttermilk
1 c. pecans, chopped

Cream oil and sugar. Add eggs, one at a time; beating well after each. Sift dry ingredients. Add alternately to creamed mixture with prunes and buttermilk. Stir in pecans. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 35 minutes. Put pan on rack. Pour hot caramel glaze over cake immediately.

CARAMEL GLAZE FOR PRUNE CAKE:

1 c. sugar
1/2 c. buttermilk
1/2 tsp. baking soda
1 tbsp. corn syrup
1/2 c. butter
1/2 tsp. vanilla

Combine all ingredients except vanilla in a medium sized pan. Bring to a rolling boil over low heat and boil 10 minutes, stirring occasionally. Remove from heat and add vanilla. Pour over hot cake.