Buttermilk Spice Cake


3 eggs

¾ c. oil

1 ½ c. sugar

2 c. flour

1 t. baking soda

1 t. salt

2 t. allspice

1 c. buttermilk

1 t. vanilla

1 c. chopped walnuts

1 c. chopped prunes or raisins



1 c. sugar

½ c. butter

½ t. baking soda

½ c. buttermilk



Preheat oven to 300oF.  Cream together eggs, oil and sugar.  In separate bowl, combine dry ingredients.  Add dry ingredients alternately with buttermilk and mix until well blended. Add vanilla, walnuts and fruit.  Cook in bundt pan for 1 hour 20 minutes or until cake springs back slightly when pressed.  Cool.

Combine ingredients for icing and cook 15-20 minutes or until soft ball stage.  If candy thermometer is used, it should be 234o-238o.  Pour over cake.


NOTE:  To determine if the icing has reached “soft ball stage,” fill a measuring cup with cold water and drop a small amount of the icing from a spoon into the water.  It should form “soft balls” as it drops to the bottom.



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