2 cups self-rising flour
2 1/2 cups granulated sugar – divided
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. allspice
1 tsp. ground nutmeg
1 1/2 tsp. baking soda – divided
1 1/2 cups buttermilk – divided
1 cup vegetable oil
1 tsp. vanilla extract
16 oz. jar pitted prunes – drained
6 Tbls. margarine
In a bowl, combine flour, 1 1/2 cups sugar, salt, cinnamon, allspice, nutmeg, and 1 tsp. baking soda; set aside.
With an electric mixer on low speed, beat together eggs, 1 cup buttermilk, oil, and vanilla; slowly beat in dry mixture; fold in prunes.
Pour batter into a greased 13″ X 9″ X 2″ baking pan.
Bake in a 350 oven for 35-40 minutes, or until a toothpick inserted in center comes out clean.
In a saucepan, stir together 1/2 cup buttermilk and 1/2 tsp. baking soda; add margarine and 1 cup sugar to pan; heat over medium-high heat, stirring often, until mixture reaches 234 degrees.
As soon as the cake comes out of the over, poke hole in it with a fork and pour prepared glaze evenly over the top.
Store covered in the refrigerator for up to 1 week.