1 C pitted prunes
1/2 C cognac
1 T honey
1-1/4 C buckwheat flour
1/2 t salt
1/4 t black pepper
1 C milk
With scissors, snip the prunes into small pieces. Soak in the cognac overnight.
Preheat the oven to 375F. Place a baking sheet or a baking stone in the oven while it preheats. Butter a 9-inch cast-iron skillet.
In a small bowl, combine the flour, salt, and pepper. In another bowl, warm the honey until it’s runny, then whisk it together with the eggs. Beat until the mixture has tripled in volume. Stir a third of the dry ingredients into the egg mixture, then a third of the milk. Repeat, alternating the dry ingredients and the milk, until everything is combined. Then fold in the prunes and cognac.
Pour the batter into the skillet, set it on the baking sheet, and bake for about 20 minutes. The cake will start to pull away from the sides of the skillet, and there will be small bubbles on the surface. You’ll see a faint line of brown around the edge, but the top won’t be browned.
Let cool for at least 10 minutes before serving.