• Apeksha Gore

Tutti Fruity cake

Updated: Aug 1, 2019




If there is any cake which brings back child hood memories then it is this. Way before baking was glamorized by TV or before every home had state of the art oven, every home had a traditional coil-oven which was nothing but a huge metal coil-heated container with a glass lid on the top. Many of the happiest hours of my childhood have passed, peering through that glass lid in anticipation waiting for the cake to rise and asking my mother for the umpteenth time on 'how much time is left'. We did not have fancy ingredients then and online shopping for exotic flavours and add-ons was unheard of. All we used for this beautiful cake was a pack of tutti-fruity (candied papaya) and some vanilla extract. I decided to make this cake to see if we could relive those memories once again and we did! The cake turned out fantastic on my stove-top oven (steps to make this are in date cake blog) so i decided to share the recipe here.

Ingredients -

  • 1.5 cup plain flour

  • 0.75 cup sugar

  • 0.5 cup , plus one tablespoon butter

  • 2 large eggs

  • 1 tablespoon vanilla essence

  • 0.5 teaspoon baking powder

  • 0.5 teaspoon baking soda

  • A couple of pinches of salt

  • One pack (100 gm tutti fruity), keep one tablespoon aside, coat the rest with a dusting of flour


Method


  1. Preheat oven to 180 degrees and line or grease baking tin.

  2. In a bowl, sift together flour, salt, baking powder and baking soda

  3. In a separate large mixing bowl, cream butter and sugar till light and fluffy. 5 minutes if using a hand mixer and 12-15 minutes if mixing by hand whisk.

  4. Add couple of tablespoons of the flour mixture and gently fold in.

  5. Add an egg and mix it in, without heavy whisking.Repeat steps 4 and 5 till all flour is incorporated

  6. Add vanilla essence and fold in the tutti fruity.

  7. Pour the batter in baking tin and sprinkle tutti fruity on top.

  8. Bake for about 25-35 minutes or till firm and well risen

  9. Serve with tea or coffee




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