Name: Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce
Yield: Serves 8
Ingredients: 1 3/4 cups packed pitted prunes (about 14 ounces); 1/2 cup Armagnac; 1 1/4 cups water; 6 kumquats; 1 1/2 cups granulated sugar; 3 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1 teaspoon ground ginger; 1/2 teaspoon ground allspice; 3/4 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1 1/4 cups packed light brown sugar; 4 large eggs; 1 teaspoon vanilla; Garnish: kumquats (preferably with leaves); Armagnac toffee sauce; Armagnac ice cream

The rich flavors in this moist cake intensify with a little bit of age. Though the Armagnac toffee sauce and Armagnac ice cream make festive partners, leftover cake is excellent served plain with tea or coffee.

To give extra height to the cake, we call for an 11-cup Kugelhopf pan, a taller-than-ordinary bundt pan (available by mail order from Bridge Kitchenware, tel. 800-274-3435 or 212-838-1901). You may also use a regular 11-cup bundt pan for a slightly broader cake.

Recipe notes

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