1 c. Wesson oil
1 1/2 c. gran. sugar
3 eggs, unbeaten
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. salt
1 c. buttermilk
1 c. nuts
1 tsp. vanilla
1 c. prunes, chopped, plumped and pitted

TOPPING:

1/2 lb. prunes, chopped
1 c. sugar
3/4 c. boiling water

Blend sugar and oil. Add eggs. Add dry ingredients alternately with milk. Add vanilla, prunes and nuts. Bake in three layers for round cake or in a 9 x 13 pan at 325 degrees for about 1 hour.

Cook topping ingredients until thick. If necessary, add 1 tablespoon cornstarch dissolved in 1 tablespoon water. Spread between layers of round cake or on top of long cake. Frost cake with whipped cream, whipped topping or fluffy white frosting.