2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 1/2 cups sugar
3 eggs
1 cup vegetable oil
1 tsp pure vanilla extract
1 cup buttermilk
1 cup cooked prunes, pitted
1 cup chopped walnuts

Method:

Preheat oven to 325 degrees. Grease and flour 2 bundt cake pans. Sift together flour, salt, baking soda, and cinnamon. Set aside. Mix sugar, eggs, oil, vanilla, and buttermilk. Add flour mixture. Fold in cooked, chopped prunes and nuts. Bake 45 minutes to an hour at 325 degrees in prepared tube pans. When puddings are done, remove from pans, prick all over immediately with a fork and pour pudding sauce over while still hot, pressing sauce into puddings with a spatula. Store puddings in refrigerator. Slice when cold. To serve: bring to room temperature. Serve with brandied hard sauce. Freezes well. Each pan serves 12 later.

Pudding Sauce:

1/2 cup melted butter
1 cup sugar
1/2 cup baking soda
1/4 tsp pure vanilla extract

Prepare sauce 10 minutes before pudding is done by mixing the above in a heavy saucepan. Boil all of the ingredients together for two minutes, stirring constantly.

Brandied Hard Sauce:

1 Tbsp sweet unsalted butter
1 unbeaten egg
2 cups powdered sugar
1 tsp pure vanilla extract
1 Tbsp brandy

Cream butter. Add egg and mix well. Gradually work in two cups or more powdered sugar. More sugar will make a tighter hard sauce. Flavor with brandy.

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