Begin New Traditions, with Classic Desserts! My Grandmother Estelle used to make this cake for us when we were children. She would spend the afternoon reading to us, then make her way to her piano and sing her heart out! She taught us to "perform" for Mother and Daddy, which we were always anxious to do. This cake is very basic and old-fashioned.....it captures the flavor and aroma of Grandmother's kitchen. Now I knew long ago that Darling would never even give this a "taste" if I told him we were having Prune Cake for dessert, so I changed the name to "Nutmeg Spice Cake!" Don't ask me where that name came from......just quick thinking I guess after years of adapting to his boyish eating preferences......it must have worked because he normally eats two servings of this in one evening! ESTELLE'S PRUNE CAKE 1 cup vegetable oil 3 eggs 1 1/2 cups white sugar 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon cloves 1 cup buttermilk 2 teaspoons vanilla extract 1 cup prunes, pitted and chopped THE SAUCE 6 T. butter 1/2 cup buttermilk 2 teaspoons dark corn syrup 3/4 cups white sugar 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Grease a 9" X 13" baking pan. In a medium bowl, mix together flour, soda, salt, allspice, cinnamon, cloves and nutmeg. Set aside. Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside. In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed. Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes and 2 teaspoons vanilla. Pour into greased baking pan and bake at 350 degrees F. for 45 minutes being careful not to overbake. Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in. For the SAUCE: In saucepan, over medium heat, cook butter, 1/2 cup buttermilk, corn syrup and 3/4 cup sugar until sugar and butter melt, simmer for about 3-4 minutes. Remove from heat, add 1 teaspoon vanilla and stir.