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Preheat oven to 180C and grease a 25cm
fluted ring cake tin and flour, shaking out any excess.
-
Sift flour, allspice, cinnamon and
nutmeg into a bowl.
-
Stir in walnuts.
-
Beat eggs well in the large bowl of an
electric mixer at high speed.
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Slowly beat in sugar until mixture is
fluffy.
-
Fold through vegetable oil,
buttermilk, and prunes.
-
Fold in flour mixture, a third at a
time, until well blended.
-
Pour into prepared tin.
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Bake for one hour or until top springs
back when lightly pressed with fingertip.
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Cool 10 minutes in tin on a wire rack.
-
Loosen cake around the edges with a
knife, turn out onto rack and cool.
-
To prepare glaze: combine all
ingredients except vanilla in a pan.
-
Heat slowly, stirring constantly until
boiling.
-
Cook, stirring constantly, for two
minutes.
-
Remove from heat and stir in vanilla.
-
While hot, drizzle glaze slowly over
cake, spooning any that drips onto plate back over cake.
-
Allow icing to set before slicing.
