Far Breton

Ingredients

• 2 cups whole milk
• 3 large eggs
• 1/2 cup sugar
• 5 tablespoons unsalted butter, melted, cooled
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3/4 cup all purpose flour
• 1 cup small or medium-size pitted prunes (about 6 ounces)
• 1/2 cup water
• 1/3 cup raisins
• 1/4 cup Armagnac or other brandy
• Powdered sugar

Steps

1. Put the milk, eggs, 1/2 cup sugar, butter, vanilla and salt in a blender jar and blend for 1 minute. Pulse in the flour only until blended, scraping down the jar's sides. Cover and refrigerate in the jar for at least 3 hours and up to 1 day.
2. In a small, heavy saucepan, combine the prunes, 1/2 cup water and raisins. Cook over medium heat, stirring occasionally, for about 10 minutes, until the fruit softens and nearly all the water evaporates. Switch off the heat and pour the brandy over the fruit. Ignite it with a long match and let the flames die out, shaking the pan occasionally. Put the fruit in a small bowl and cool completely. This can be prepared 1 day ahead: cover and leave at room temperature.
3. Set an oven rack in the center and preheat to 375°F. Butter an 8-inch-diameter cake pan with 2-inch-high sides, line its bottom with parchment or waxed paper, and butter the paper. Dust the pan with flour, shake out the excess and set on a baking sheet.
4. Blend the batter again until smooth, about 5 seconds, and pour into the prepared pan. Drop in the prunes and raisins, spreading them evenly. Bake the cake on the baking sheet for about 1 hour, until the sides are puffed and brown and a knife inserted in the center comes out clean. Leave in the pan on a rack until completely cool.
5. Put parchment or waxed paper on a flat plate and sift powdered sugar over the paper. Loosen the cake with a knife around the pan, then invert onto the paper to release it. Lift off the pan and peel away the paper. Put a serving plate over the cake and invert again, then dust the top with more powdered sugar.