Tupfkuchen (Dessert)

Tupfkuchen
2 sticks (1 cup) butter, room temperature
2 cups sugar
5 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract
1 cup seedless golden or dark raisins
1/2 cup dried currants
1 cup mixed candied fruit
Preheat oven to 350 degrees. Coat a 10-inch bundt pan with butter or cooking spray and flour.
In a large bowl, beat butter and sugar until light and well blended. Add eggs one at a time, mixing well after each addition.
In a separate bowl sift flour and baking powder together. Set aside 1/4 cup of the dry ingredients.
Alternate adding the flour mixture and the milk to the butter mixture until well incorporated. Add vanilla and blend.
In a small bowl toss the reserved flour with the raisins, currants and fruit. Fold the fruit into the batter. then pour cake mixture into prepared pan. Bake for 1 hour, 15 minutes, or until cake tester comes out clean. Cake will be very brown on top.
Cool in pan on rack for 15 minutes, then turn out onto rack. When completely cooled, wrap in foil. Do not refrigerate. Let age a day or two before serving.
Serves 20.
Nutrition values per serving: 302 calories, 11 g fat, 48 g carbohydrates, 2 g fiber, 5 g protein, 80 mg cholesterol, 80 mg sodium.