Aino's english fruitcake

• 200 g butter, at room temperature
• 25 g currants or 25 g little raisins
• 25 g cocktail candied fruit (red and green cherries and lemon, chopped in cubes aprox 1/2 cm.)
• 200 g all-purpose flour
• 3 eggs, at room temperature
• 1 teaspoon baking powder
• 1 teaspoon vanilla sugar
• 175 g sugar
• finely grounded breadcrumbs

1. Preheat oven aprox 180-190 Celsius degrees.
2. Put currants under the tap until wet, drain.
3. Grease a crown form (with a"chimney" in the middle) aprox 20 cm diameter and 8 cm high (8 and 3 inches) with butter.
4. Put bread crumbs in the form and shake to coat evenly.
5. Mix flour and baking powder.
6. Mix candied fruit with the flour mix in a bowl.
7. Add drained currants to the flour and mix.
8. Mix sugar with vanilla sugar.
9. Mix butter with half of the sugar and beat with an electric mixer until very smooth and creamy.
10. In another bowl, mix eggs with the rest of the sugar and beat until very fluffy.
11. Add very slowly egg mix to the butter mix, mixing very well after each addition.
12. When the mix of butter, egg and sugar is foamy, stop beating and add the flour at once (or twice).
13. Fold the flour carefully with two forks: don t do a turning movement to mix, but up and down movements.
14. Don t overmix: as soon as there isn t any bit of dry flour, it s ready.
15. Put in the form with spoonfuls, and smooth the surface with the spoon.
16. Put the form in the lower shelf in the oven and bake aprox 1 hour at 180-190 degrees.

butter, currants, cocktail candied fruit, flour, eggs, baking powder, vanilla sugar, sugar, grounded breadcrumbs

Taken from www.food.com/recipe/ainos-english-fruitcake-83888 (may not work)