Boomer Cake aka Prune Cake Courtesy of Durangojo 2 C. Flour 1 tsp. Baking Soda ¼ tsp. Salt 1 Tbsp. Ground Nutmeg 1Tbsp. Ground Allspice 1 Tbsp. Ground Cinnamon Dash of Chinese 5 Spice 1 ½ C. Sugar ½ C. Corn Oil ½ C. Olive Oil 3 Eggs 1 tsp. Vanilla Extract 1 C. Buttermilk 2 Tbsp. Triple Sec 1 ½ C. pitted Prunes, plumped and chopped 1 C. chopped Walnuts Buttermilk Glaze: 1 C. Sugar ½ C. Buttermilk ¼ C. Butter 2 Tbsp. Honey ½ tsp. Baking Soda ½ tsp. Vanilla Extract Whipped cream, optional Sift together flour, baking soda, salt and spices. Beat together sugar and oils. Add eggs 1 at a time, beating well after each addition. Stir vanilla. Add sifted dry ingredients to sugar mixture alternately with buttermilk, a third at a time, blending well. Stir in prunes and nuts. Pour into a buttered springform pan. Bake in preheated 350⁰ oven 1 hour. Fifteen minutes before cake is finished baking prepare glaze. In 3-quart saucepan over medium heat combine all glaze ingredients. Bring to a full boil, stirring frequently. Boil 10 minutes or until sugar dissolves. Remove the cake from the oven once done and gently loosen side of springform pan. Pour glaze over hot cake. Let stand in the pan overnight. Serve with whipped cream if desired.