1 c. vegetable oil
3 eggs
1 1/2 c. white sugar
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. nutmeg
1 c. buttermilk
1 1/4 tsp. vanilla extract
1 c. prunes, pitted and chopped
1 1/2 c. chopped pecans

Topping:

3/4 butter
3/4 c. buttermilk
1 1/2 tsp. dark corn syrup
1 1/2 c. white sugar
2 tsp. vanilla extract
1 c. rum (optional)

Preheat oven to 350°F. Grease and flour Bundt or tube pan. In a medium bowl, mix together flour, soda, salt, allspice, cinnamon, and nutmeg. Set aside. In a large bowl, combine oil, eggs and 1 1/2 c. sugar. Beat 2 minutes at medium speed. Add flour mixture, alternating with 1 c. buttermilk, starting and ending with dry ingredients, beat well after each addition. Stir in prunes, pecans and 1 1/4 tsp. vanilla. Pour into prepared Bundt pan and bake for 1 hour or until toothpick comes out clean when inserted. Make large, deep holes in hot cake and pour topping into holes and on top of cake a little at a time, giving it time to soak in.

For the topping: In a medium saucepan, over medium heat, cook butter, 3/4 c. buttermilk, corn syrup and 1 1/2 c. white sugar until sugar and butter melts. Remove from heat and add vanilla and rum (if desired) and stir.