Once soaked, you can drain the dried fruits. Use a kitchen towel to pat dry these fruits. Mix them in a bowl with 3 tablespoons of flour and make sure all the fruits are covered with a thin layer of flour. This will prevent the dried fruits from moving to the bottom of the cake while baking.
Whisk the eggs, sugar, milk and vanilla extract. Then add the baking powder, the remaining flour and a pinch of salt.
When you have an even batter, you can add the dried fruits and mix the batter for a last time.
Pour the batter in the bundt cake pan. Tap the pan a few times, very carefully, on the kitchen counter to remove air bubbles from the batter.
Bake the 'Poffert' in the oven for about 1 hour. Before decorating, let the 'Poffert' cool down to room temperature.