Prune Pound Cake

• 1 1/2 sticks room temperature butter (unsalted)
• 2 c. sugar
• 3 large room temperature eggs
• 2 c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. cloves
• 1 tsp. freshly grated nutmeg
• 1 c. room temperature buttermilk
• 1 tsp. vanilla
• 1 c. cooked mashed prunes
• 1/4 c. butter
• 1 c. sugar
• 1/2 tsp. baking soda
• 1/2 c. buttermilk
• 2 tsp. white Karo syrup
• 1 full c. finely chopped walnuts

1. Allow to simmer 45 minutes to 1 hour or until darkens in color and thicker. Add 1/2 teaspoon vanilla. Let the icing cool off the heat as the finished cake cools in the tube pan on a rack about 15 minutes. Turn the cake out onto a rack placed on a sheet of waxed paper. Slowly spoon the icing onto the warm cake. Allow the cake to cool completely before slicing.

butter, sugar, eggs, flour, baking soda, salt, cinnamon, cloves, freshly grated nutmeg, buttermilk, vanilla, prunes, butter, sugar, baking soda, buttermilk, white karo syrup, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=136536 (may not work)