Cake: Prune Cake with Butterscotch Glaze

2 c. sifted flour

1 tsp. soda

1 tsp. salt

1 T. cinnamon

1 tsp. nutmeg

1 c. chopped nuts

1 tsp. allspice

1 c. corn oil

1 1/2 c. sugar

3 eggs

1 tsp. vanilla

1 c. buttermilk

1 1/2 c. coarsely cut drained prunes

Sift dry ingredients.  Beat together corn oil and sugar.  Add eggs, one at a time.  Add sifted dry ingredients alternately with buttermilk, beating after each addition.  Add vanilla, prunes and nuts.  May be baked in an angel food cake pan at 350 for about one hour.  Prepare the following glaze 15 minutes before cake is done.

Butterscotch Glaze:

1 c. sugar

1/2 c. buttermilk

1/2 stick margarine

1/2 tsp. vanilla

1/4 c. light corn syrup

1/2 tsp. soda

Place all ingredients in 3-quart pan.  Boil for 10 minutes, stirring constantly.  While sauce is hot, pour immediately over baked cake while in pan.  Cool completely before removing from pan.

Mrs. Mary Ruth Spurgeon

Our Swiss Pantry II

First Mennonite Church

1987