3 eggs, beaten
1 c. vegetable oil
1 1/2 c. sugar
2 c. self-rising flour
1 tsp. allspice
1 tsp. cinnamon
1 tsp. nutmeg
1 c. milk
1 tsp. vanilla extract
1 c. cooked, finely chopped prunes
Buttermilk Icing

Combine eggs, oil and sugar in large mixing bowl. Mix well. Combine dry ingredients; add to oil mixture alternately with milk, beating well after each addition. Stir in vanilla and prunes.

Spoon batter into a greased 10-inch tube or bundt pan. Bake at 350 degrees for 45 to 50 minutes or until cake pulls away from sides of pan; cool. Spoon Buttermilk Icing over cake.

BUTTERMILK ICING:

1 c. firmly packed brown sugar
1/2 tsp. baking soda
1/4 c. butter
1 tbsp. corn syrup
1/2 c. buttermilk
1/2 tsp. vanilla extract

Combine all ingredients except vanilla in saucepan. Cook about 5 minutes, stirring constantly. Remove from heat; add vanilla and beat well.