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Tutti Frutti Cake | How To Make Tutti Frutti Cake
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Tutti Frutti Cake | How To Make Tutti Frutti Cake

This tutti frutti cake is amazingly moist and delicious! Enjoy a slice of this pretty speckled cake with a cup of coffee or chai.
Course Baked goodies, Dessert
Cuisine Indian
Keyword How To Make Tutti Frutti Cake, Tutti Frutti Cake
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf
Author Freda Dias

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

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.