Source:

Patty Johnson

Serves/Makes:1 13 x 9 Cake

Ingredients

• 1 cup (225 ml) Wesson Oil or corn oil
• 1-1/2 cups (350 ml) sugar
• 3 eggs
• 2 cups (475 ml) flour
• 1/2 tsp (2 ml) salt
• 1 tsp (5 ml) soda
• 1 tsp (5 ml) nutmeg
• 1 tsp (5 ml) allspice
• 1 tsp (5 ml) cinnamon
• 1 cup (225 ml) buttermilk
• 1 tsp (5 ml) vanilla
• 1 cup (225 ml) prunes, cooked, seeded and chopped
• 1 cup (225 ml) nuts, black walnut or pecans
• Icing:
• 1 cup (225 ml) sugar
• 1/2 cup (125 ml) buttermilk
• 1 cup (225 ml) butter
• 1/2 tsp (2 ml) soda
• 1/2 tsp (2 ml) vanilla
• 1 Tbsp (15 ml) white corn syrup

Preparation

• Blend oil and sugar.
• Add eggs.
• Add sifted ingredients alternately with buttermilk.
• Add vanilla, prunes and nuts.
• Pour into greased 13 inch X 9 inch pan.
• Bake at 300 degrees (150 C.) for 45 minutes.
• Pour the icing over the cake in the pan while hot.
• Icing directions:
• Combine all ingredients in saucepan.
• Bring to a boil stirring constantly.
• Boil until soft ball forms in cold water.
• Pour over cake.

Comments

I hope this recipe is close to what you are looking for. I know you said your Grandmother served whipped topping over her's. If you just want the cake without the icing I suppose you could just leave it off.