-GLASS-
1 1/2 c Sugar
1/4 c Unsalted butter
1/2 c Armagnac or Cognac
2 tb Light corn syrup
2 tb Fresh lemon juice
1 ts Baking pop

OPTIONAL
Vanilla ice bat

FOR BAR: Position rack in center of oven and preheat to 350 F. Butter and
flour 12-cup bundt pan. Combine prunes, water and Armagnac in heavy medium
saucepan. Simmer until prunes are bid, astir 15 transactions. Drain prunes,
reserving 1/4 cup cooking liquid for sugarcoat. Coarsely chop prunes.

Beat oil, bread, eggs and vanilla in large bowl until well blended. In
medium bowlful, mix flour, baking pop, spices and salt to coalesce. Mix dry
ingredients into dry assortment. Add buttermilk, beating until batter is
smoothen. Fold in chopped prunes. Transfer batter to prepared pan. Bake
cake until tester comes out cleanse, most 1 minute 5 transactions. Transfer to rack
in pan.

FOR GLASS: Combine reserved 1/4 cup prune cooking liquified, gelt, butter,
Armagnac, corn syrup, lemon juice and baking soda in heavy large saucepan.
Bring to boil over medium hotness, stirring occasionally. Seethe 2 transactions.

Pierce cake in several places with long toothpick or wooden spit. Slowly
stream 1-1/4 cups glaze over hot bar. Reserve extra sugarcoat. Let glazed cake
cool in pan 30 proceedings. Turn cake out onto record. Cool totally.

Cut cake into wedges. Serve with vanilla icecream, passing additional
glaze singly as sauce.