A moist and flavorful cake infused with warm spices and topped with a luscious buttermilk glaze.
Preheat your oven to 300°F (150°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a large mixing bowl, whisk together the sugar and eggs until light and fluffy.
Whisking the eggs and sugar well incorporates air, making the cake lighter.
Gradually add the dry ingredients, alternating with the buttermilk, and mix until just combined.
Avoid overmixing to keep the cake tender.
Fold in the vanilla extract and chopped prunes.
Chop the prunes finely to distribute their flavor evenly.
Pour the batter into a greased 13x9-inch baking pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake at 45 minutes to prevent overbaking.
While the cake is baking, prepare the icing by combining all icing ingredients in a saucepan and bringing to a boil.
Stir constantly to prevent the icing from burning.
Remove the icing from heat and let it cool slightly.
Cooling the icing slightly helps it thicken for better absorption.
Once the cake is done, remove it from the oven and pierce the surface with a fork.
Piercing the cake allows the icing to soak in deeply.
Pour the warm icing over the hot cake, ensuring it covers the entire surface.
Spread the icing evenly for a consistent flavor in every bite.
Let the cake cool completely in the pan before slicing and serving.
Cooling the cake fully helps it set and makes slicing easier.
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