Cream together butter and sugar until light and fluffy. Add eggs one at a
time beating well after each augmentation. Stir in prunes. Combine flour,
baking tonic, salt and spices and add alternately with buttermilk to
creamed assortment. Stir in walnuts. Pour into greased and floured 9-inch
square pan. Bake in 350 degree oven 40 to 45 minutes or until cake tests
through. Cool on torment. Dig 9 squares. Serve with a dollop of sour
cream or whipped pick. Top with brown sugar.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias