To prepare the cake: Preheat oven to 350°. Spray a bundt pan well with Baker’s Joy (or grease and flour). *Simmer prunes in water to cover for about 10 minutes. Drain and let cool. Remove pits if necessary, and chop. Reserve for later.

In the bowl of an electric mixer cream the sugar, eggs, and salt until pale yellow. Gradually add the oil. Stir the baking soda into the buttermilk (it will bubble up), and add into the mixer bowl. Stir together the flour, spices, and baking powder. Gradually add into the mixture while beating slowly. Beat to combine. Add the reserved prunes and pecans. Mix well. Pour batter into the prepared pan and bake for about an hour, or until the top is browned and a cake tester inserted in the center comes out clean. Let cool in pan on a cooling rack for about 10 minutes. Remove from the pan and let cool completely. Drizzle with icing if desired. This cake keeps well and freezes beautifully.

To prepare the icing: Combine all the ingredients and stir until smooth. (To insure smoothness it’s a good idea to sift the powdered sugar to prevent lumps!) Drizzle over the cooled cake.