Beat the eggs, sugar and vanillin sugar until fluffy. Mix salt, cinnamon and flour and fold into the egg mixture. Stone dates, crush figs coarsely. Mix fruits, nuts and cherries, up to about 150 g for decoration.
Dice candied lemon peel and candied orange peel and add to the nut-fruit mixture and fold into the dough. Grease a Gugelhupform (1 1/2 litre capacity; 23 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down.
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 1 1/2- 1 3/4 hours. Let rest in the oven for about 15 minutes. Then let it cool down in the mould for another 10 minutes. Turn the cake over and let it cool down completely.
Warm the jam and pass through a sieve. Spread the cake with 2/3 of the jam. Fold the rest of the fruit and nuts into the remaining jam. Gugelhupf with it decorate. Dust with icing sugar.
Results in about 18 pieces.