2 c. sugar
1 c. salad oil
3 eggs, beaten
1 c. buttermilk
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. salt
1 c. cooked, chopped prunes (about 32)
1 c. chopped nuts

NUTMEG SAUCE:

1 c. sugar
1/4 tsp. nutmeg
3 tbsp. flour
Pinch of salt
2 c. cold water
1 tbsp. vinegar
1 tbsp. butter

1. Beat together sugar and oil. Add eggs and buttermilk. Sift together dry ingredients and add to buttermilk mixture. Stir in prunes and chopped nuts. Bake in greased and floured 10 inch tube pan for 1 hour and 15 minutes in preheated 325 degree oven.

2. Combine sugar, nutmeg, flour, salt and water; bring to boil. Cook until thickened, stirring constantly. Remove from heat and stir in vinegar and butter. Serve warm over cake. Serves 10-12.