Tutti frutti cake

Tutti frutti cake is a popular Indian cake. I’ve grown up eating this cake and it’s one of my favorite tea time cakes. I don’t mind eating it as a snack too. It’s a pretty simple cake that uses a basic sponge cake. It’s made using the usual suspects, flour, butter, eggs and sugar. For an extra buttery flavor, I’ve added butter extract, but you can skip that.Β Please read notes below for egg alternatives. I’ve already shared some handy tips to get a flat top cake in my Rich Christmas fruit cake post, I’ve pasted that content in the notes below too.


I’ve used my go to, no -fail, sponge cake recipe for this cake , and just added tutti frutti. In case you are wondering what tutti frutti is, it’s nothing but candied raw papaya. It should be easily available in Indian grocery stores, but I had a tough time finding these , as the Indian grocery store here has very limited things. So my mum in law got me few packets of these when she came to visit us πŸ™‚ You can 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 πŸ™‚

Instructions

1.Preheat the oven to 350 F , position a rack in the middle of the oven. Grease an 8 inch Β cake tin / 9 x 5 loaf pan Β with little butter and dust with flour to coat the pan, or you may use parchment paper.

2.In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.

3.In the bowl of your stand mixer fitted with the paddle attachment, Β 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.

4.Add in the eggs next, one at a time, continue beating on medium high speed.

5.In goes the vanilla and butter extract next.

6.Now reduce to the lowest possible speed, alternately add Β the dry ingredients and milk, staring 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 Β gently. Transfer the batter to the prepared baking tin, sprinkle the remaining 2 tablespoon of tutti frutti on top of the batter.

7.Bake in the middle rack, for about 35 – 45 minutes 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 a FB foodie group. What has to be done? Simple!Β put a handful of ice cubes in a small baking tin, or make a small box out of aluminum foil and place it in the lowest rack, just before you begin baking the cake.Β It works beautifully. This works for any other cakeΒ as well.Β What happens here is that 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 at least the first 30 minutes. 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 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 degree F
  4. To substitute eggs in this recipe, simply use 1/4 cup of thick yogurt per egg, so you could use a total of 1/2 cup yogurt, to increase the fat , increase the butter by 1 more tablespoon to substitute for that extra yolk.
  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.

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml, make sure all ingredients are at room temperature.

Tutti frutti cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 1 loaf cake

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.

Ingredients

  • 1 & 1/2 cups all purpose Β flour ( spooned & leveled )
  • 1 cup sugar
  • 2 large eggs + 1 egg yolk
  • 1 & 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup ( 1 stick) unsalted butter
  • 1/2 cup milk/ buttermilk
  • 1 tsp vanilla extract
  • 1 tsp butter extract (optional)
  • 1/2 teaspoon salt
  • 1/2 cup + 2 tbspΒ tutti frutti (candied fruit)
  • 1 tbsp flour, to coat the tutti frutti

Instructions

  1. Preheat the oven to 350 F, position a rack in the middle of the oven. Grease an 8 inch Β cake tin / 9 x 5 loaf pan Β with little butter and dust with flour to coat the pan, or you may use parchment paper.
  2. In a medium mixing bowl, sift flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
  3. 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.
  4. Add in the eggs next, one at a time, continue beating on medium high speed.
  5. In goes the vanilla and butter extract next.
  6. Now reduce to the lowest possible speed, alternately add Β the dry ingredients and milk, staring 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 Β gently. Transfer the batter to the prepared baking tin, sprinkle the remaining 2 tablespoon of tutti frutti on top of the batter.
  7. Bake in the middle rack, for about 35 - 45 minutes 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 a FB foodie group. What has to be done? Simple!Β put a handful of ice cubes in a small baking tin, or make a small box out of aluminum foil and place it in the lowest rack, just before you begin baking the cake.Β It works beautifully. This works for any other cakeΒ as well.Β What happens here is that 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 at least the first 30 minutes. 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 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 degree F.

4. To substitute eggs in this recipe, simply use 1/4 cup of thick yogurt per egg, so you could use a total of 1/2 cup yogurt, to increase the fat , increase the butter by 1 more tablespoon to substitute for that extra yolk.

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.

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Thanks for stopping by!

Regards,

Freda

 

 

119 comments

  1. 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!

  2. 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 πŸ™‚
    I am going to market right now and buy one packet of it πŸ˜›
    and yes, i shall be surely try at home as well

  3. 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 πŸ™ you certainly brought make fond memories. I remember removing the colorful cherry pieces and give them to my dad πŸ™‚ now of course i’d eat them up myself :p

  4. 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 πŸ™
    I’m gonna find you, hunt you down and eat your cakes! πŸ˜€

  5. 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 πŸ™‚ I don’t use iso more than 400 , it makes the pics grainy.

  6. 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 πŸ˜€ 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 πŸ™‚

  7. 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! πŸ™‚ πŸ™‚

  8. 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!

  9. 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 πŸ™‚

      • 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.

  10. 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

  11. 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?

  12. 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.

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