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1
Combine milk, eggs, 1/2 cup sugar, butter, vanilla, and salt in blender jar.
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2
Blend 1 minute.
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3
Add flour and pulse just until blended, scraping down sides of jar.
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4
Cover and chill in jar at least 3 hours and up to 1 day.
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5
Combine prunes, 1/2 cup water, and raisins in heavy small saucepan.
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6
Cook over medium heat until fruit is softened and water is almost evaporated, stirring occasionally, about 10 minutes.
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7
Turn off heat.
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8
Pour brandy over fruit.
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9
Using long match, ignite brandy.
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10
Let flames burn off, shaking pan occasionally.
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11
Transfer fruit to small bowl.
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12
Cool completely.
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13
(Can be made 1 day ahead.
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14
Cover and let stand at room temperature.)
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15
Position rack in center of oven and preheat to 375F.
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16
Butter 8-inch-diameter cake pan with 2-inch-high sides.
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17
Line bottom with parchment or waxed paper.
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18
Butter paper.
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19
Dust pan with flour, shaking out excess; place on baking sheet.
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20
Reblend batter until smooth, about 5 seconds.
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21
Pour into prepared cake pan.
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22
Drop prunes and raisins into batter, distributing evenly.
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23
Bake cake on baking sheet until sides are puffed and brown and knife inserted into center comes out clean, about 1 hour.
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24
Cool cake completely in pan on rack.
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25
Place piece of parchment or waxed paper on flat plate.
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26
Sift powdered sugar onto paper.
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27
Run knife around cake in pan to loosen.
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28
Invert pan onto paper, releasing cake.
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29
Remove pan; peel off paper.
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30
Place serving plate over cake and invert.
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31
Dust top of cake with additional powdered sugar.
