Tutti Frutti Cake Recipe

Tutti Frutti Cake – Recipe Video

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Tutti Fruit Cake Recipe

Ingredients For Tutti Frutti Cake

  • ½ cup (113 grams) butter at room temperature
  • 2 tablespoon (30ml) canola oil ( any flavourless vegetable oil)
  • ½ cup (100 grams) castor sugar
  • 1½ cups (195 g) refined flour/maida
  • 1 teaspoon baking powder
  • ½ cup (120g) tutti frutti (you can also use any dried berries of your choice)
  • ¼ cup (35g) golden raisins/kismish
  • ¼ cup (50 grams) candied/glazed cherries
  • 3 large eggs room temperature
  • 1 teaspoon (5ml) pure vanilla extract
  • ¼ cup (60 ml) boiled milk at room temperature (full fat or toned)

Main Equipments Used

Steps In Making Tutti Frutti Cake

  1. Preheat the oven at 160C (320F) for 10 minutes, placing the rack in the center of the oven. Now grease a loaf pan 9 x 5 x 3 inch with butter and line it with a parchment paper and keep it aside.
  2. In a bowl add chopped glazed cherries, mixed peel and raisins.
  3. From the measured refined flour, take 2 tablespoon and coat the dried fruits in it.
  4. In another large bowl add butter and with a whisk or hand beater cream the butter for a minute.
  5. Add sugar and beat for another 2-3 minutes till sugar is well incorporated and the mixture looks light and fluffy, it will also lighten in colour and become pale. Keep scraping the sides of the bowl too.
  6. Now add one egg at a time and beat well after each addition. (If the batter curdles don’t worry, keep beating it and it will again come together.
  7. Add vanilla essence and oil and mix.
  8. Now sieve the flour and baking powder and gently mix with a spatula, don’t over beat.
  9. Add the dried fruits and gently fold them into the batter.
  10. Now add milk and mix again.
  11. Pour the batter in the prepared baking tin and smooth the top with the back of a spoon. Tap it couple of times to remove any air bubbles.
  12. Place the cake tin it in middle rack of the oven and bake for 60-70 minutes at 160 C or until a toothpick inserted in the center comes out clean. If the top of the cake browns too much then cover it with an aluminium foil.
  13. Once baked, remove it on a cooling rack and let it cool down for 10-15 minutes before removing it from the loaf pan.
  14. Let it cool down completely on the wire rack before serving. Please note, the cake always tastes better the next day
  15. Serve warm or cold. Store in an airtight container in the refrigerator for upto 10 days.

Recipe Notes For Tutti Frutti Cake

  • After adding the flour don’t over beat the batter, else the cake might turn hard.
  • Always coat the dried fruits with the flour, else they might settle at the bottom of the cake after baking.
  • You can use any dried fruits of your choice, just keep the total measurements same.
  • Add one egg at a time, else the batter might curdle, incase it does curdle, keep beating and it will come together once again.
  • This cake tastes better the next day, as the flavours get time to incorporate. Also the top layer and the crumbs might be slightly hard on the same day. But if you can’t resist you can eat it on the same day too. 🙂

Step By Step In Pictures For Tutti Frutti Cake

  1. In a bowl add tutti fruit.

2. Add raisins.

3. Now add chopped cherries.

4. From the measured refined flour, take 2 tablespoon and coat the dried fruits in it.

5. Now keep them aside till we prepare the cake batter.

6. In another large bowl add butter.

7.  With a whisk or hand beater cream the butter for a minute.

8. Add the sugar and beat for another 2-3 minutes till sugar is well incorporated and the mixture looks light and fluffy, it will also lighten in colour and become pale. Keep scraping the sides of the bowl too.

9. Now add one egg at a time and beat well after each addition. (If the batter curdles don’t worry, keep beating it and it will again come together.

10. Add vanilla essence.

11. Add any flavourless oil.

12. Now sieve in the refined flour.

13. Sieve baking powder.

14. Gently mix with a spatula, don’t over beat else the cake might turn hard.

15. Add the dried fruits and gently fold them into the batter.

16. Now add milk and gently mix it once again.

17. The cake batter is now ready.

18. Pour the batter in the prepared baking tin and smooth the top with the back of a spoon. bake for 60-70 minutes at 160 C or until a toothpick inserted in the center comes out clean.

19. Once baked, remove it on a cooling rack and let it cool down for 10-15 minutes before removing it from the loaf pan.

20. Serve warm or cold. Store in an airtight container in the refrigerator for upto 10 days.

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