Preheat the oven to 300 F or 150 C and prepare a 8×8 inch baking pan- grease with butter.

Place the prunes in a saucepan, cover with around 1 cup of water bring to a boil for 8 minutes.

When they are nice and soft, place them on a plate and mash with a fork.

In a bowl, combine the egg(s), sugar and oil.

Blend in the prunes until they are distributed through out the batter.

Sift in the dry ingredients (flour, baking soda, cinnamon, nutmeg and allspice), and stir just to incorporated- don’t over-work the gluten in the flour!

Add in the vanilla and buttermilk, fold together with a spatula to make sure everything is well-combined.

Pour into the prepared pan and bake for 35-40 min (Mine baked for exactly 35 min, I inserted a knife, it came out clean.) As PW says, “DO NOT OVERBAKE!”

During the last 5 min of baking, begin the glaze. Pour all the ingredients into a saucepan with tall sides and bring to a boil on medium-low until the color is a light caramel brown. Turn off the heat, let it settle for around a minute, and drizzle over the cake.

Let the cake absorb the caramel sauce for a couple minutes, then dig in!