Recipe by Rick Dees, Entertainer, Producer and Owner - Sweetbrier Farm, Rick.com
Preheat oven to 325 degrees F. and butter and line an 8-by-8-inch or 9-by-9-inch baking pan with parchment paper.
Sift together flour, baking soda, salt, cinnamon, nutmeg and allspice. Combine vanilla, oil, melted butter, eggs, buttermilk and sugar in a mixing bowl and beat well. Stir in dry ingredients, and fold in prunes and nuts.
Bake for 45 to 55 minutes or until the center springs back when touched lightly in the center. Remove from the oven and let cake cool 10 minutes.
To make the bourbon sauce, while the cake is baking, prepare the sauce.
Mix together sugar, salt, buttermilk mixture, corn syrup, bourbon, butter and vanilla in a small saucepan and bring to a boil. Cook for 1 minute. Set aside.
Invert still-warm cake onto a serving platter. Spoon sauce over the cake and let it soak in, using all the sauce. Dust with powdered sugar. Serve warm. Cut into 12 to 15 slices...and get outta the way!!!!