Prune Cake

Preheat the oven to 350 F. Grease and flour a 9 x 13-inch pan. Cream the butter well, then slowly add the sugar beating until blended. Add the vanilla and eggs and beat well. Mix together the flour, salt, baking soda, and cinnamon, and add to the creamed mixture along with the buttermilk. Beat until the batter is smooth. Stir in the prunes and walnuts. Spread evenly in the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. While the cake bakes, prepare the buttermilk syrup: Combine the buttermilk, sugar, and butter in a small saucepan, and bring to a boil. Cook until the butter melts and the sugar dissolves. Remove from heat and stir in the vanilla. Set aside until ready to use. Reheat if necessary; the syrup must be hot when poured over the cake. When the cake comes from the oven, use the tines of a fork to poke holes all over the top at 1/2-inch intervals, Drizzle the hot syrup over and let cool for a few hours before serving, with softly whipped cream, if you wish.