CAKE: Blend sugar, oil and eggs. Sift flour, salt, soda, cinnamon, nutmeg and allspice together. Add alternately with buttermilk to egg mixture. Add vanilla, nuts and prunes. Mix well and pour into 9x13-inch pan which has been lightly greased and floured. Bake at 300 for 1 hour. Can also be made in 10-inch tube or Bundt pan. BUTTERMILK ICING: Mix all ingredients in a large saucepan. Bring to soft ball stage over moderate heat. Pour over warm cake without beating. The icing goes into the cake and forms a glaze over the top. MRS R.M. HENDERSON (THELMA) MARVELL, AR From the book
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|Serving Size: 1 Serving (3389g)|
|Recipe Makes: 1|
|Calories from Fat: 2911 (27%)|
|Amt Per Serving||% DV|
|Total Fat 323.4g||431 %|
|Saturated Fat 44.7g||223 %|
|Monounsaturated Fat 177.8g|
|Polyunsanturated Fat 81.3g|
|Cholesterol 3187.2mg||981 %|
|Sodium 1457.5mg||50 %|
|Potassium 3650.7mg||96 %|
|Total Carbohydrate 1891.5g||556 %|
|Dietary Fiber 31.3g||125 %|
|Sugars, other 1860.2g|
|Protein 151.5g||216 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10782
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