Prune Cake 4 Recipe

Sift flour, sugar, cinnamon and allspice together in bowl; set aside. In large mixing bowl, beat the 3 eggs until light yellow. Then slowly add the oil, buttermilk/soda, and prunes. Add the sifted ingredients in slowly then add the vanilla and pecans. Mix well. Divide the batter equally into 2 nine inch round cake pans. Bake for 45 minutes in preheated 300 degree oven. Turn out onto cake screens or racks to cool for 10 minutes. Mix ingredients for sauce together in a saucepan. Bring to a boil and boil for one munute stirring continously. After the cake has cooled for one minute, place one layer on cake plate and pour 1/2 of sauce over the 1st layer. Place the second layer on and pour remaining sauce over that layer. Prune cake will stay moist for several days in a tight metal cake container. Note: I use a 13x9 pan and I double my sauce recipe and pour the whole thing over the cake. The layers sometimes want to slide when I do layers. I even sometimes poke small holes in the cake before pouring the sauce over it. Also, I use a chopper for the prunes and make them almost into baby food consistency. This cake is delicious served a bit warm.