Spiced Prune Cake with Pecans

Heat the prunes and water in a small saucepan over high heat, stirring occasionally until they reach a rolling boil; then decrease the heat to low and let simmer for 5 minutes, or until the prunes are tender. Remove from heat and set aside.

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan, such as a Bundt. This will ensure the cake releases easily once it's baked.

In a large mixing bowl, whisk together 1 1/2 cups sugar, flour, allspice, baking soda, nutmeg, cinnamon, and salt. In a separate bowl, combine 1 cup vegetable oil, 1 cup buttermilk, and eggs. Stir the wet ingredients into the dry ingredients until well combined. Add the drained prunes, which will break apart a bit, and mix until fully incorporated.

Add 1/2 cup chopped pecans to the mixture and stir until combined. Pour the batter into the prepared pan and bake in a preheated oven at 350 degrees F (175 degrees C) for about 45 minutes, or until a tester comes out clean.

Allow the cake to cool on a wire rack for at least 10 minutes. During this time, prepare the icing by combining 1 cup sugar, margarine, 1/2 cup buttermilk, corn syrup, and vanilla extract in a saucepan.

Bring the icing to a boil over high heat, stirring occasionally for 5 minutes. This will help thicken the icing and create a smooth consistency.

Once the cake has cooled, invert it onto a platter. Pour the hot icing over the top of the cake to create a delicious and visually appealing dessert.