3 eggs
2 c. Wesson oil
2 c. sugar
2 c. flour (Swan's Down cake flour)
1 c. buttermilk
1 c. prunes
1 c. pecans
1/2 tsp. baking soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1 tsp. vanilla

Mix milk and soda and set aside. Cream sugar and oil together. Add the beaten eggs to sugar and oil. Mix all dry ingredients together. Stir everything together, then fold in prunes and pecans. Bake in layer pans at 350°F for 1 hour. Ice with your favorite white icing. Note: I think you would chop the prunes and the pecans and maybe dust them with a little of the flour. Also, the cream cheese icing like for a carrot cake would be wonderful as an icing for this cake. Another note: An hour seems like a long time to bake layers; might want to check it before an hour. Also, it was baked in layers, not a tube pan, but may have been three layers; it was a large cake. This recipe was given to Mrs. Burress by her mother, Mattie Waters.