German Fruit Cake Bottom - cooking recipe

Ingredients

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

Preparation

Grease pan. Preheat oven to 350 F (180 C).
Cream butter, sugar and vanilla sugar. Add eggs, one at a time, beat until light in color.
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.
Batter should drop slowly from a spoon, forming long tips. If too firm add another tbs milk.
Spread batter evenly in pan.
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.
Use immediately or store tightly wrapped for 24 hours or freeze.