Tutti frutti cake is a popular Indian cake loved by kids and adults alike. This tutti frutti cake is moist, delicious and looks so pretty dotted with some sweet, tutti frutti.
I’ve grown up eating this cake and it’s one of my favorite tea time cakes. Britannia fruit cakes are popular for this specific cake, I don’t even have a count of how many I may have eaten! I don’t mind eating it as a snack too.
Table of Contents
Ingredients needed
This is a pretty simple cake that uses a basic vanilla cake recipe. It’s made using the usual suspects like;
- Flour
- Butter
- Eggs
- Granulated sugar
- Milk or buttermilk
- Leavening agents i.e. baking powder and baking soda along with some salt
- And tutti frutti, of course!
This is a recipe for tutti frutti cake with eggs, however, you can easily make this into an eggless tutti frutti cake by swapping the eggs for half a cup of yogurt.
This Rasmalai cake or cake rusk have the same base as this cake, but I’ve converted it into an eggless one by using 1/2 cup yogurt instead and it was just as good.
You can flavor this cake with pineapple essence to mimic the taste of Britannia fruitcake.
What is tutti frutti?
In case you are wondering what tutti frutti is, it’s nothing but candied raw papaya.
It is made by cooking raw papaya bits in sugar syrup. It is then colored and allowed to air dry for days.
That would be a fun DIY to make your own tutti frutti.
Where can I buy tutti frutti?
If you live in India, you will find tutti frutti easily in any store, supermarkets, or even online.
If you live abroad, you should be able to find them in any Indian grocery store.
I had a tough time finding these here in the US as my previous Indian grocery store had very limited things. So my Mum-in-law got me a few packets of these when she came to visit us.
Thankfully, we have a new Indian store here, that stocks up on tutti frutti. So now, I skip carrying packets from India.
In the US, you will find it in Walmart, especially during the Holidays, next to the other Holiday related baking products.
If you have a tough time finding it, replace it with other candied fruits, raisins or nuts.
The cake turned out amazingly moist and delicious, I enjoyed a slice of this pretty speckled cake with a cup of coffee 🙂
You may also enjoy these eggless tea cake recipes
Crazy chocolate cake (No milk/eggs/butter)
How to make the best tutti frutti cake – Step by step instructions
1.Preheat the oven to 350 degrees F, position a rack in the middle of the oven. Grease an 8-inch cake tin / 9 x 5 loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
2.In a medium mixing bowl, sift 1.5 cups flour, 1.5 teaspoons baking powder and 1/4 teaspoon baking soda. Add 1/4 teaspoon salt, whisk the dry ingredients until well combined. Set aside.
3.In the bowl of your stand mixer fitted with the paddle attachment, beat 1/2 cup unsalted, softened butter and 1 cup sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
4.Add in the eggs next, one at a time, continue beating on medium-high speed. Add 1/2 cup of yogurt now if using that instead for an eggless version.
5.In goes 1 teaspoon of vanilla extract next.
6.Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ) . Coat 1/2 cup of the tutti frutti with 1 tablespoon of flour. Dust off excess flour and fold in the batter gently. Transfer the batter to the prepared baking tin, sprinkle the remaining 2 tablespoons of tutti frutti on top of the batter.
7.Bake in the middle rack, for about 35 – 45 minutes (8-inch round or square pan), 45-55 minutes (9×5-inch loaf pan) or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.
Notes
- To get a flat top, I learnt an excellent tip by Ruchita Ranka on an FB foodie group. What has to be done? Simple! Put a handful of ice cubes in a small baking tin, or make a small box out of aluminum foil. Place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens on doing this? The moisture from the melting ice, helps the cake bake evenly, resulting in a flat top.
- Also never open the oven door during baking (as tempted as you may be), for the first 30 minutes at least. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse.
- I’ve used a dark cake tin, hence I’ve lowered the temperature to 320 degrees F, so that the cake bakes slowly and evenly. This will take about 1 hour to bake. If you have a lighter pan then proceed with the temperature mentioned in the preparation part, i.e 350 degrees F.
- To substitute eggs in this recipe, simply use 1/4 cup of yogurt per egg, so you could use a total of 1/2 cup yogurt.
- To measure the flour, never scoop the flour out directly, you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife.
★ If you try this tutti frutti cake recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected]. Thanks so much 🙂
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Tutti Frutti Cake | How To Make Tutti Frutti Cake
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml. Make sure all ingredients are at room temperature
- 1 & 1/2 cups / 214 grams / 7.5 oz all purpose flour (maida), spooned and leveled
- 1 cup / 210 grams / 7.4 oz sugar
- 1/2 cup / 113 grams / 4 oz unsalted butter
- 2 large eggs + 1 egg yolk, or 1/2 cup non sour yogurt for an eggless version
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup milk/buttermilk
- 1 tsp vanilla extract/pineapple extract
- 1/4 tsp salt
- 1/2 cup + 2 tbsp tutti frutti (candied fruit)
- 1 tbsp flour, to coat the tutti frutti
Instructions
- Preheat the oven to 350 degrees F, position a rack in the middle of the oven. Grease an 8-inch cake tin / 9 x 5 loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
- In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the eggs next, one at a time, continue beating on medium-high speed. Add the yogurt now if using that instead.
- In goes the vanilla extract next.
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ) . Coat 1/2 cup of the tutti frutti with flour and just fold in the batter gently. Transfer the batter to the prepared baking tin, sprinkle the remaining 2 tablespoons of tutti frutti on top of the batter.
- Bake in the middle rack, for about 35 - 45 minutes (8-inch round or square pan), 45-55 minutes (9x5-inch loaf pan) or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.
Notes
- To get a flat top, I learnt an excellent tip by Ruchita Ranka on an FB foodie group. What has to be done? Simple! Put a handful of ice cubes in a small baking tin, or make a small box out of aluminum foil. Place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens on doing this? The moisture from the melting ice, helps the cake bake evenly, resulting in a flat top.
- Also never open the oven door during baking (as tempted as you may be), for the first 30 minutes at least. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse.
- I've used a dark cake tin, hence I've lowered the temperature to 320 degrees F, so that the cake bakes slowly and evenly. This will take about 1 hour to bake. If you have a lighter pan then proceed with the temperature mentioned in the preparation part, i.e 350 degrees F.
- To substitute eggs in this recipe, simply use 1/4 cup of yogurt per egg, so you could use a total of 1/2 cup yogurt.
- To measure the flour, never scoop the flour out directly, you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife.
Cecilia Dsouza says
Hi Freda. Your Tutifruti Cake was awesome. Everyone one loved it. Thanks a ton for the perfect recipe
Freda Dias says
Thanks so much for sharing your feedback, Cecilia! Truly appreciate it 🙂
Cecilia Dsouza says
Hi Freda. I tried your Tuti fruit cake. It was awesome. Thanks for sharing this beautiful recipe
Uma Daswani says
Hi! I want to make this with alcohol for the holidays. Please tell me me what would be best – rum or brandy and how much? And when would I add it in?
Freda Dias says
Hi Uma! This is just a plain tutti frutti cake. The recipe is different for a fruit cake. Here is the one you can use- https://aromaticessence.co/rich-christmas-fruit-cake/
You can use either rum or brandy, whatever you prefer.
Yogita says
After trying several recipes ..today I tried your recipe and I must say this is the best recipe …full proof…everyone loved the cake…looking forward to try different recipes from your blog..thank you so much..just one thing I want to ask..I did not fine classic brownie recipe…pleasee please post that
Freda Dias says
Hi Yogita! So glad you loved it, appreciate you taking the time to share your feedback 😊 Yes, I’ve yet to share that and I surely will 😊
Ujwal says
Hi,
Tried this out this morning. It came out amazing.. So soft and moist!
I used two eggs instead of two eggs and yolk. And used buttermilk. It was melt in the mouth kind. Thank you!!
http://www.kitchlab.com
Freda Dias says
Thanks for sharing your feedback 🙂
Plm says
This recipe is great, no doubt but the baking time mentioned is misleading. I made this in a 9×5 loaf pan and it had to be in the oven for 55 mins. My friend also tried this recipe and she had the same experience. 35 to 45 mins might be enough in the cake pan but definitely not so for the loaf pan.
Freda Dias says
Hi! Yes you are right. It is an error on my part, this would be appropriate for an 8-inch round or square pan. Thanks for pointing out. I shall rectify it. I will be updating this post soon with a video and new pics, its been 4 years, so its about due.
Sirisha says
Tried the eggless version and came out very good.Thank you for sharing the recipe 🙂
Freda Dias says
So glad to know the eggless version worked for you. Thanks for sharing your feedback, Sirisha 🙂
Yosh says
Hi Freda, can I make the cupcakes using this cake batter? So I need to adjust the ingredients or the baking time for cupcakes?
Freda Dias says
Hi Yosh! Yes you can make cupcakes. Adjust the time to 18-20 minutes. Keep an eye after 18 minutes.
Sej says
Hi Freda, this cake looks amazingly delicious. I am so craving to make one but due to look down cannot go out and falling shortage of unsalted butter. Can I replace it with salted butter and skip to add salt in the batter?
Freda Dias says
Hi Sej! Yes, definitely! As you said, skip the salt 👍🏻 Do post your feedback:)
Rippa says
Hello dear..i tried your cake..it came out very soft and yummy..but when i am cutting it, it’s very soft to handle..the crumbs are falling apart..m not able to cut perfect slices even after 5 hours..what could have gone wrong
Freda Dias says
Hi Rippa, I’m sorry you had troubles slicing the cake. The cake usually slices clean when it’s allowed to cool completely. I guess you needed a little extra flour, as cup measures vary, or your liquid qtys may have been off.
Shalini says
Hi Freda, lovely cake. So tempted to make it but I don’t have an electric beater or stand mixer. Will it still come out well just using the hand whisk . Thank you.
Freda Dias says
Hi Shalini! You can use a regular whisk, just a little extra effort, that’s all.
Keerti says
Such a beautiful cake it is!!!!! It’s looking like a bride!!!!!
Aldina Carvalho says
Love your recipes
Freda Dias says
Thanks, Aldina:)
Mansi says
I make same cake following your recipe but it little dry when we eat. What will be the reason for it.
Freda Dias says
Hi Mansi! I hope you used correct measuring cups for liquids and dry ingredients. You could have probably overbaked it causing it to dry. What was the size of your cake pan ?
Suzane says
Hi Freda, I followed every detail of this recipe except the butter extract..i dont really know what that is. I also placed the ice cubes in an aluminium tray while baking..I think it made a difference. Only thing I goofed up at was that I used a small baking pan instead of the bigger one. The cake kinda overflowed a bit but it has turned out awesome!!!! I will surely make it again.
Love your recipes and the the time you take to comment and advice is something I admire.
Keep up the good work.
Freda Dias says
Hi Suzane! Since you know what went wrong, I’m sure next time it will turn out perfect. Thanks for leaving your wonderful feedback:)
saranya mohankumar says
Hi..the tips which u have a flat top can u please explain in detail..the icecubes shud be keep inside the cake tin while baking or?
Freda Dias says
In a separate tin or just make a rough one with aluminum foil and place the ice cubes in it. Keep this tin containing ice cubes below the tin containing the cake batter.
Freda Dias says
And place both at the same time in the oven during baking. Don’t disturb till the cake is baked completely.
Dhwani says
Both tins in a same rack on top of each other ?
Freda Dias says
The one with ice goes below the cake tin. Though it’s not necessary and can be skipped for a loaf cake 🙂
Kiran Arun says
Hi freda ,
Bakrd crazy choclate cupcakes again n they r saviour …… Ready in half an hour . baking this tutti fruiti but by mistake added 1 cup milk … Hope it turns out good keeping my fingers crossed . thanks dear
Freda Dias says
Thanks for your feedback Kiran! Oh, that must have made the batter a little thinner, it may probably take longer to bake, how did it go ?
mansi mitto says
Hi I made this cake. It turn out very nice.thanks for the recipe. Few query I have. Butter has to melted ?? After beating butter and sugar it was like cuddle all of the time. Is that ok ??
Freda Dias says
Hi! Thanks for your feedback ! The butter need not be melted, just have to keep the butter out of the refrigerator until it softens and reaches room temperature. Curdled look is normal which goes away once the flour and milk are mixed 🙂
mansi mitto says
hi, I made this cake again it turn out very good and it finished same day. I have noticed that my side of cake becomes little hard can you please tell me the how can I make it soft or any idea. Also can you help me if we are baking eggless we can use flax seed powder with water for the same recipe ??
Freda Dias says
May it became hard because of over baking. Also cut the cake when it’s completely cooled down. I do not suggest using flax meal for sponge cakes, it just doesn’t work. Yogurt is a better substitute, I’ve tried with yogurt and it was good enough.
Sushma v says
I have prepared this cake for 2 times .First time for my daughter’s birthday and second time for my husband’s birthday. Every time it came out perfectly .
Thanks for the recipe!
Freda Dias says
Thanks so much for the lovely feedback Sushma:) I’m happy to hear that 🙂
healthyindiankitchen says
I used to love this cake when I was a kid! Thanks for sharing the recipe 🙂
Freda @ Aromatic essence says
Thanks so much 🙂
Dakshi says
This make me go all nuts… tasty looking…
Freda @ Aromatic essence says
This cake has that effect on most of us who have grown up eating it 😀
lorigreer says
Thanks for the pictures and tips to make this yummy cake. I will make it for my next gathering of friends at my house.
Freda @ Aromatic essence says
Thanks Lori! Glad you liked it 🙂
My Kitchen Area says
Looks soft and colorful !!
Freda @ Aromatic essence says
Thanks!
My Kitchen Area says
Loves soft and colorful !!
Gloria says
Oh Freda! how I missed this post! brought back childhood memories. Your cake looks moist and delicious!
Freda @ Aromatic essence says
Thanks so much Gloria 🙂
Monika says
Love the color..
Freda @ Aromatic essence says
Thanks Monika 🙂
Preethi's Cuisine says
A perfect bake Freda!! I love all your recipes.
Freda @ Aromatic essence says
Thanks Preethi dear 🙂
Neethu says
Wowieeeee lovely presentation..the cake looks so soft ,moist and delicious..absolutely yummm??????
Freda @ Aromatic essence says
Thanks dear Neethu 🙂
renxkyoko says
Thank you for sharing this. I archived it.
Freda @ Aromatic essence says
My pleasure:)
Traditionally Modern Food says
Can someone say no for this super moist yummy cake
Freda @ Aromatic essence says
I bet not 🙂 Thanks dear!
thelonelyauthorblog says
You make dieting hard.
Freda @ Aromatic essence says
hehe 😀
Linda says
Looks delightful Freda! Funny thing, my sister-in-law used to call my oldest son Tutti Frutti when he was a little, little boy…now he’s 30 – don’t think he likes the name anymore! 🙂 🙂
Freda @ Aromatic essence says
Thanks Linda 🙂 awww so cute 😀 yep he would definitely not like that..lol…
Jackie Jain says
Wow… Looks so delicious.. I love that cake very much.. Your tips will be surely helpful for my mom.. Thanks. Have a good time.. 🙂
Freda @ Aromatic essence says
Thanks so much 🙂
Jackie Jain says
You are welcome Freda.. Have a good day.. 🙂
Freda @ Aromatic essence says
Have a good day too 🙂
Jackie Jain says
Thank you.. 🙂
Linda Fernandes says
Master Piece ?
Freda @ Aromatic essence says
Thanks darling <3
Smiling Notes says
First of all, your cake is looking absolutely fantabulous!! Second of all, I never knew tutti frutti was candied raw papaya lol so thanks for that info 😀 And lastly, I am not that good when it comes to baking (so I rarely venture in that department) but those tips are amazing! Going to make a note 🙂
Freda @ Aromatic essence says
Thanks and my pleasure sweetie 🙂
Chitra Jagadish says
Wow this looks brilliant Freda…. wish I could grab few slices from my screen…
Freda @ Aromatic essence says
Thanks so much Chitra 🙂
Made in Rome says
Photos look great. Do you mind sharing your shutter speed/iso/aperture for that top photo? I shoot food in an extremely low-light situation, so I’m forced to go low aperture, high iso. It’s really hard to get that kind of whole-picture clarity shooting on f4.5! Love the pictures. Had no idea this cake was a tea cake. Cool post!
Freda @ Aromatic essence says
Hi there!Thanks so much! So sorry for replying so late!
Here it is, shutter speed-1/80 , iso-200 & aperture – f5.6
I guess increasing your shutter speed should help 🙂 I don’t use iso more than 400 , it makes the pics grainy.
Frances ? says
Pretty and delicious looking…yum ?
Freda @ Aromatic essence says
Thanks Frances 🙂
thatmishmash says
I wish I had my sugars under control and I wish I was your neighbor . ( Yum !)
Freda @ Aromatic essence says
Thanks so much 🙂
MyCulinarySaga says
beautiful pics as always 🙂
Freda @ Aromatic essence says
Thanks dear 🙂
Angie@Angie's Recipes says
What a beautiful cake! Great with a pot of freshly brewed tea or coffee!
Freda @ Aromatic essence says
Yes absolutely perfect with tea or coffee ! Thanks Angie 🙂
Natascha's Palace says
It looks lovely! ?
Freda @ Aromatic essence says
Thanks dear 🙂
Natascha's Palace says
??????
lapetitepaniere says
Freda, your cake looks so good and moist. Perfectly baked! 🙂
Freda @ Aromatic essence says
Thanks Linda 🙂
theextraaamile says
Reblogged this on Goin the.. extra..aamile and commented:
Tutti Frutti Cake..I could do with more than one slice 🙂
Freda @ Aromatic essence says
Thanks for the reblog 🙂
theextraaamile says
u are so mean, sch delicious stuff you put up here, get our mouths watering..and we are left with just the pictures and the recipe :p Not Fair 🙁
I’m gonna find you, hunt you down and eat your cakes! 😀
Freda @ Aromatic essence says
lol! I really wish there was a virtual button to eat 😀 😀
theextraaamile says
as a kid this was always the cake mom bought from out…I can’t see it anywhere these days in the bakery 🙁 you certainly brought make fond memories. I remember removing the colorful cherry pieces and give them to my dad 🙂 now of course i’d eat them up myself :p
Freda @ Aromatic essence says
You used to remove those pieces??? Unbelievable..lol That’s what I love most about this cake 🙂
tentimestea says
Ah, so that is what tutti frutti is! I know I’ve seen it before on blogs, but I never knew. It brings some beautiful colour and flavour to this cake Freda!
Freda @ Aromatic essence says
Yes it sure does , Have missed eating this cake ever since we’ve moved to the US! It was about time I baked one myself 🙂 Thanks for stopping by:)
cynthiamvoss says
This looks like so much fun to eat!
Freda @ Aromatic essence says
Sure is! 🙂 Thanks!
Sandhya says
Freda, Your tutti fruity cake brings back so many happy memories of my childhood! I am so happy to have your recipe!
Freda @ Aromatic essence says
Thanks so much Sandhya 🙂 We all have lovely memories associated with this cake:)
Parul Singhal says
Hello freda
Your tutti fruity Cake looks so tempting..I have Eggless Tutti fruity Cake recipe in my blog.
Freda @ Aromatic essence says
Thanks so much Parul 🙂
SumitOfficial says
Hello Freda,
I just Love your recipe of this Tutti Fruity bread.
I am like unable to resist myself from not eating it 🙂
I am going to market right now and buy one packet of it 😛
and yes, i shall be surely try at home as well
Freda @ Aromatic essence says
Awwww!! Did you finally have some?? Thanks so much Sumit! Good to see you back 🙂 Hope your exams went off well 🙂
SumitOfficial says
yes yes, it went great. And thanks so much for still remembering me, after this long 😉
i thought i would be forgotten by my lovely fellow bloggers 😀
Freda @ Aromatic essence says
Nah ! Good to see your posts again 🙂
SumitOfficial says
really? yay!!! you made my day 😀
Freda @ Aromatic essence says
😀
Love Served Daily says
The cake looks amazing. And fabulous pics like always.
Freda @ Aromatic essence says
Thanks a ton dear 🙂
CHCooks says
Super delicious, Freda 🙂
Freda @ Aromatic essence says
Thanks dear 🙂
youthfoodblog says
I always want to learn about cake making. Thanks for sharing.
Freda @ Aromatic essence says
My pleasure 🙂
srividhya says
Looks so perfect and soft..
Freda @ Aromatic essence says
Thanks so much dear 🙂
Archana says
I want a piece!! My absolute fav!!
Freda @ Aromatic essence says
I would be glad to share ! Thanks 🙂
Archana says
Made this yesterday for Hubby’s birthday and it was SO good!! Thank you
Freda Dias says
Glad to hear that Archana 🙂 Thanks for the feedback! Belated birthday wishes to your hubby 🙂
Lynz Real Cooking says
What a gorgeous cake yumm! I would love a piece with my coffee!
Freda @ Aromatic essence says
Thanks so much Lynn 🙂
Lynz Real Cooking says
This is so pretty and you said it is traditionally an Indian cake? That is really unique!
Freda @ Aromatic essence says
Yes Lynn, though the sponge cake is a basic cake, the addition of candied raw papaya is what makes most of us like this cake more. we all have had it right since childhood, it would be given in tiffin boxes or as a snack! Most bakeries will sell them too, they come in the form of tutti frutti cookies as well 🙂
flynthings says
Looks delicious!
Freda @ Aromatic essence says
Thanks 🙂
Aruna Panangipally says
What a wonderful cake. First things I saw in the morning….. 🙂
Freda @ Aromatic essence says
Thanks so much Aruna 🙂
apuginthekitchen says
Freda, that cake is just beautiful, it also sounds so delicious. I love cakes made with fruit whether dry or glaceed. Perfect snack with a cup of tea.
Freda @ Aromatic essence says
Yes indeed Suzanne ! Thanks so much 🙂
Sabiscuit says
I love your blog template, firstly. And the colour on those slices is amazing. Great photos and lovely recipe. <3
Freda @ Aromatic essence says
Thanks! appreciate you stopping by 🙂
Sushma Balasubramanian says
Wondering what to comment on such perfect post.. One perfectionist you are!!!
Freda @ Aromatic essence says
Thanks so much sweetheart 🙂
anotherfoodieblogger says
What a pretty little cake! We don’t even have an Indian grocery where I am so substitutions would definitely be in order. The base cake recipe sounds very good, though!
Freda @ Aromatic essence says
Thanks so much Kathryn 🙂
Shari says
Freda, this is such a beautiful cake! It looks so moist and delicious. I was glad you explained what Tutti frutti is as I didn’t know. Also, I appreciate the tips you gave at the end for a flat top. Thanks for sharing your recipe and gorgeous pictures!
Freda @ Aromatic essence says
Thanks so much dear Shari 🙂
Mr. Militant Negro says
Reblogged this on The Militant Negro™.
Freda @ Aromatic essence says
Thanks Sir 🙂
Mr. Militant Negro says
As always ms. Freda, it is my pleasure.