Fluffy Buttered Fruitcake

Instructions

1. Prep: First things first, separate those egg whites from the yolks. We’ll need both, so keep 'em handy.
2. Beat it: Grab a mixing bowl and toss in your softened butter, powdered sugar, and vanilla sugar. Cream them together until light and fluffy, about 7 minutes. Then, mix in the egg yolks until everything’s nice and smooth.
3. Mix: Sift in your flour and baking powder and blend it all together into a smooth batter.
4. Whisk: In another bowl, beat those egg whites with a pinch of salt to stiff peaks. This is where the magic happens – add half of the egg whites to your batter to loosen it up, then fold in the rest gently. Now’s the time to add your dried fruits or nuts, folding everything together so it’s evenly mixed.
5. Bake: Pour the batter into your lined loaf pan, smoothing out the top. Pop it into a preheated oven at 340°F (both top and bottom heat) for about 50-60 minutes, or until a toothpick comes out clean.