Spicy Buttermilk Prune Cake

12 to 16 servings

Cake
11/2 cups sugar
1/2 teaspoon allspice
1 cup cooking oil
1/2 teaspoon salt
3 eggs, beaten
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon vanilla
1 teaspoon baking soda
1 can Solo or 1 jar Baker Prune filling
1 teaspoon cinnamon
1 cup chopped nuts
1 teaspoon nutmeg

Buttermilk Topping
1 cup sugar
1 teaspoon vanilla
1/2 cup buttermilk
1/4 cup butter or margarine
1/2 teaspoon baking soda

Preheat oven to 350° F. Grease 10-inch tube pan or 12-cup bundt pan and set aside.

Blend sugar and oil. Add beaten eggs, mixing well. Stir dry ingredients together and add to batter alternately with buttermilk. Stir in Prune filling, nuts and vanilla until well blended. Pour batter into prepared pan and bake for 1 hour or until cake tester inserted in middle comes out clean. When cake is done, prepare buttermilk topping and pour it over cake while still warm. Leave cake in pan.

For topping, combine all ingredients in large saucepan. Bring to boil and cook to soft ball stage (234° F on candy thermometer.) Remove from heat and beat until mixture stops bubbling.

If you use a 9 x 13-inch pan, pour glaze over cake while still in pan. Also, bake time may be shorter by 5 to 10 minutes.