1 c. cooking oil
1 1/2 c. sugar
3 whole eggs
2 c. flour
1 tsp. each soda, salt, cinnamon, nutmeg, allspice
1 c. buttermilk
1 tsp. vanilla
1 c. chopped prunes
1 c. chopped pecans
1/2 c. raisins
1/3 c. candied cherries

Blend sugar with oil. Add eggs, beating 1 at a time. Add dry ingredients alternating with the milk. Add vanilla, nuts and fruit. Pour into greased and well floured tube pan (10 inch). Bake 1 hour at 325 degrees.

TOPPING FOR PRUNE CAKE:

1 c. sugar
1/2 c. buttermilk
1/2 c. butter
1/2 tsp. vanilla
1 tbsp. white syrup
1/2 tsp. baking soda (mix into buttermilk)

Fifteen minutes before cake is done, have mixture ready to boil. Boil 15 minutes (medium heat or less). Take a toothpick and punch holes all over the top of cake. Pour 1/2 of mixture over cake. Then cook topping a minute or 2 more and pour remaining mixture over cake. Can be made a few weeks before time to serve and refrigerate, then freeze. Flavor goes all through better.