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1 c. pitted prunes, cut into
small pieces
1 c. coarsely chopped walnuts
2 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground allspice
1/4 tsp. salt
2 c. sugar
1 c. vegetable oil
1 c. buttermilk
3 eggs

Grease well and flour (sugar) 9-inch Bundt pan. Combine
prunes with walnuts and 1/2 cup of the flour in bowl. Sift
together remaining 1 1/2 cups of flour, baking soda, cinnamon,
nutmeg, allspice and salt into large bowl of mixer. Add sugar,
oil, buttermilk, vanilla and eggs. Beat at moderately high
speed about 2 minutes until creamy-smooth. Add prune-nut
mixture; fold in lightly but thoroughly. Pour into pan. Bake
in preheated oven at 350 degrees for 45 to 50 minutes until cake pulls
away from sides of pan and is springy to touch. Cool cake
upright in pan on wire rack 15 minutes.
Prepare buttermilk topping. Loosen cake around edge
with thin-bladed spatula; invert onto rack. Pierce cake all
over with wooden pick. Set cake on rack over large platter.
Slowly ladle buttermilk topping evenly over cake. Spoon any
glaze that has run off back onto cake until most has been
absorbed and surface is glazed. Cool cake thoroughly. Trans-
fer cake to platter.

Buttermilk Topping:
1/2 c. granulated sugar
1/2 c. buttermilk
1/2 tsp. baking soda
1/4 c. (1/2 stick) unsalted
Combine ingredients in a saucepan. Cook over medium
heat, stirring occasionally until butter melts and mixture
boils. Remove from heat.

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