Preheat oven to 180°, grease two round baking pans.

Place the prunes in a small sauce pan, cover them with water, bring to a boil and cook until they are soft and mashable.

Drain the water and mash the prunes on a plate.

Sift the flour, baking soda, nutmeg and cinnamon in another bowl.

Combine together butter, sugar, vanilla and eggs until smooth.

Mix the wet and dry ingredients together, then add buttermilk and stir until it is mixed well. The mixture will be slightly lumbyand then add the mashed prunes.

Tranfer the batter in to the prepared pans and bake for  40 minutes.

Icing:- combine the sugar, buttermilk,nbutter,ncorn syrup, baking soda and vanilla in a medium sauce pan and bring to a boil over medium heat.

Continue boiling until the icing turn to a light caramel color.

Remove cakes from the oven and pour the icing evenly over the top of the cakes while the cakes are warm.

Rolled fondent:- Combine gelatin and cold water and leave it aside  until it becomes  thick. Place gelatin mixture in the top of a double boiler and heat until it is dissolved.

Add corn syrup and glycerin and mix well. Stir in butter until melted and remove from the heat and stir in vanilla to this.

Place 2 cups icing sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in luke warm gelatin mixture.

Mix the remaining 2 cups of sugar little at a time until stickiness disappears. Knead until the fondant is smooth and does not stick your hands. (If fondant is too soft, add more sugar, if too stiff, add water(drop by drop only)

You can use the fondant for decoration or covers after 3 hours.  Roll out and cover the cake as desired. You may cut shapes using moulds and decorate as desired.