Pioneer woman was right...

You NEED to make THIS cake.

I thought the batter was too thin... I poured it in the pan anyways. I thought the temperature was too low... and after a bit realized it was. I baked mine at 325. I thought the 'frosting' was way too thin... I poured it over the cake.

I waited a few minutes. I cute a slice. I marvelled at the beauty. I took my first bite.

O.M.G.

Grandma Iny’s Prune Cake

Cake
1 cup prunes
1 cup sugar
3 eggs
1 cup canola oil
1 ½ cups flour, sifted
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup buttermilk
1 teaspoon vanilla extract

Preheat oven to 300 degrees.

Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes.
Remove from heat, drain water, and mash on a plate. Set aside.
Sift together dry ingredients.
Mix together oil, sugar, and eggs.
Combine wet and dry ingredients, add buttermilk, and stir gently until just combined.
Throw in the mashed pruned and stir gently to combine.
DO NOT OVERMIX.

Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM.

While cake has five minutes remaining, make the icing:

Icing
1 cup sugar
½ cup buttermilk
½ teaspoon baking soda
1 tablespoon white corn syrup
¼ cup butter
½ teaspoon vanilla

Combine all ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.

Remove cake from oven and pour on icing immediately.

Allow to rest on the counter. Serve warm.

NOTE: There is absolutely zero “prune effect” associated with this cake. The end.