Recipe(tried): Pecan Prune Cake with Buttermilk Glaze

Dear Dianne,
Here is an old recipe for Pecan Prune Cake. It is very similar to the one Betsy posted, however this one has a buttermilk glaze/sauce that is so good that I had to share it.

PECAN PRUNE CAKE

CAKE:
1 cup pitted prunes
1 cup oil
2 cups sugar
3 eggs
1 tsp. vanilla
1 tsp. baking soda
1 cup buttermilk
2 cups flour
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
2 cups chopped pecans
GLAZE:
1/2 cup sugar
1/2 cup buttermilk
1/4 tsp. baking soda
3 Tbsp. butter

Bring prunes with 1 cup water to boil. Remove from heat and steep for 15 minutes. Drain and coarsely chop.

Preheat oven to 350 degrees. Lightly grease a 10-inch tube pan.

Whisk together oil and sugar. Add eggs and vanilla and mix well.

In separate bowl, whisk together baking soda and buttermilk.

In a third bowl, combine dry ingredients. Alternately add dry ingredients and buttermilk mixture to the sugar mixture using 1/3 dry then 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, and remaining 1/3 dry. Mix just until combined. Fold in prunes and pecans.

Bake for 55-60 minutes until a tester comes out clean.

While baking, combine all glaze ingredients and cook over medium-low until butter is melted. Do not boil.

When cake is done, prick top of warm cake all over with a skewer. Pour half of glaze over top and let saok in. Reserve the other half for serving with the cake. Cool 30 minutes before turning out to a rack.