2 cup flour

1 cup buttermilk

1 tsp soda

1 tsp allspice

3 eggs

1 & 1/2 cup sugar

1 cup oil

1 tsp cinnamon

1/2 tsp salt

Mix ingredients. Add 1 cup chopped prunes and 1 cup chopped nuts. Bake 325 degrees in large loaf pan about 45 minutes. Frost with caramel icing.

Caramel icing:

1 & 1/2 cup sugar

3/4 tsp soda

3/4 cup buttermilk

1 stick margarine

In a big saucepan (it bubbles high) cook to soft ball stage (232-234 degrees) when dropped in water. Add 1 tsp vanilla.

Beat well. Spread over cake.

Recipe by Virginia Gioiello

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