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1
Preheat oven to 350F and generously butter an 11-cup Kugelhopf pan (see note, above) or 11-cup bundt pan.
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2
Halve prunes and in a small saucepan simmer with Armagnac and 3/4 cup water, uncovered, 5 minutes.
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3
With a slotted spoon transfer prunes to a shallow dish to cool.
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4
Boil Armagnac mixture until reduced to about 1/2 cup and add to prunes.
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5
Halve kumquats lengthwise and thinly slice crosswise.
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6
In a small saucepan bring remaining 1/2 cup water with 1/4 cup granulated sugar to a simmer, stirring until sugar is dissolved.
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7
Add kumquats and simmer 10 minutes.
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8
In a fine sieve drain kumquats and add to prunes.
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9
Into a bowl sift together flour, baking soda, ginger, allspice, and salt.
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10
Resift mixture into another bowl.
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11
In a large bowl with an electric mixer beat together butter, remaining 1 1/4 cups granulated sugar, and brown sugar until light and fluffy.
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12
Add eggs 1 at a time, beating well after each addition, and beat in vanilla.
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13
Add flour mixture and prune mixture alternately in batches, beginning and ending with flour mixture and beating until just combined.
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14
Spoon batter into pan (pan will be almost full) and bake in middle of oven 1 hour and 10 minutes, or until a tester comes out clean.
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15
Cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely.
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16
Cake keeps, wrapped in plastic wrap, at room temperature 1 week.
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17
Garnish cake with kumquats and serve with warm toffee sauce and ice cream.
