German Fruit Cake Bottom

• For 28 cm (11 inch) form
• 6 tablespoons butter, softened (6 Tbs)
• 6 tablespoons sugar (75 grams)
• 1 tablespoon vanilla sugar (sub with 1 t vanilla extract plus 1 Tbs sugar)
• 2 eggs
• 1 cup flour, plus
• 3 tablespoons flour (150 grams)
• 1 teaspoon baking powder
• 1 pinch salt
• 3 -4 tablespoons milk

1. Grease pan. Preheat oven to 350 F (180 C).
2. Cream butter, sugar and vanilla sugar. Add eggs, one at a time, beat until light in color.
3. Mix flour, salt and baking powder. Add half of flour, beat until just blended. Add 3 tbs milk, just blend. Add rest of flour, just blend.
4. Batter should drop slowly from a spoon, forming long tips. If too firm add another tbs milk.
5. Spread batter evenly in pan.
6. Bake in lower third of oven 18-22 minutes until golden yellow. Let cool in form for 10 minutes, then remove and let cool completely on a wire rack.
7. Use immediately or store tightly wrapped for 24 hours or freeze.

form, butter, sugar, vanilla sugar, eggs, flour, flour, baking powder, salt, milk

Taken from www.food.com/recipe/german-fruit-cake-bottom-119337 (may not work)