This is a very tasty cake with an ulterior motive - it's great at keeping things moving. Don't make it if you're running low on tp, though.
3/4 c. oil
1 1/2 c. sugar
1 t. baking soda
1 t. salt
2 t. cinnamon OR 2 t. pumpkin pie spice
1/2 c. milk
1/2 c. sour cream OR plain yogurt
1 t. vanilla
2 c. flour
1 c. chopped prunes, as small as you can get them, scissors work the best
1/2 c. butter
1/4 c. sour cream
1/4 c. milk
1 t. corn syrup OR maple syrup (NOT pancake syrup) OR honey
1 c. sugar
1 t. vanilla OR rum flavoring
Beat oil, eggs, and sugar in a big bowl. Add in baking soda, salt, spices, milk, sour cream, and vanilla. Stir well. Add in flour and prunes and stir to combine.
Grease and flour a bundt pan. Do this well or the cake will stick! Pour the batter into the pan. Bake at 325°F for 55-65 minutes, until a toothpick comes out clean.
While it's baking, make the syrup. Mix all syrup ingredients in a small saucepan. Cook and stir over medium heat until mixture barely starts to boil. Remove from heat and set aside.
Once the cake comes out of the oven, leave it in the pan. Jab it with a toothpick, then pour half of the syrup over the top. Let it sit and soak in for at least an hour. Then repeat with the other half of the syrup. Let sit for another hour.
Place a large plate over the top of the bundt pan. Flip it over and let it sit until the cake slides out onto the plate.
Store cake in the refrigerator. And remember that a little of this cake goes a long way.