Tutti Frutti Cake
July 6th, 2011 Madhuram Posted in Cakes | 75 Comments »
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If you are of Indian origin, I think you will feel the same way I feel about tutti frutti (it’s candied peel for Americans). To me it brings back a lot of wonderful (sweet) memories of enjoying the summer vacation and special occasions with tutti frutti cake and ice cream. One of my most favorite childhood eats was the milk cakes studded with these itsy bity pieces of fruit. Long train journeys and short road trips where never complete without these cakes in our family. It was a tradition to buy a packet or two of these cakes while packing for the trip. These cakes came in a lot of flavors, were soft, buttery and had a melt-in-your mouth texture. It tastes and feels more or less like a pound cake. Never did I think that I would be baking one of these myself.
I have been looking for these in the Indian stores here for sometime now but couldn’t find it. So I thought why not give it a try. I searched for tutti frutti cake recipes in Google and it showed a lot of recipes from my fellow Indian bloggers. After looking at a couple of recipes I decided to use this recipe as a base and mix in the tutti frutti and the result was stunning. I already have an eggless pound cake recipe here, in which I have used silken tofu to replace the eggs and felt that the cake was quite dense. So I decided to use part unsweetened applesauce and part yogurt.
Prep time: 25 Mins
Cook time: 58 Mins + Cooling 15 Mins
Yields: 12 servings
A rich, buttery eggless tutti frutti cake which will definitely become one of your favorites. Have this recipe as a base to create a lot of variations by using different extracts, food colors and fruits.
- 1 And 1/2 Cups Cake Flour
- 1 And 1/4 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 3/4 Cup Sugar
- 13 Tablespoons Butter, Softened (See Note 1)
- 1/4 Cup Unsweetened Applesauce
- 1/2 Cup Plain Yogurt
- 3 Tablespoons Milk
- 1 And 1/2 Teaspoons Vanilla Extract
- 1/2 Cup Tutti Frutti (Candied Peel)
- Preheat the oven to 350F/180C for 15 minutes. Lightly butter a loaf pan (see My Note 2) and line it with parchment paper.
- Place the tutti frutti in a small bowl and mix in a tablespoon of flour (from the flour measured for the cake), separating the pieces sticking together. This prevents the fruit from sinking to the bottom of the cake.
- In a large bowl, sift together the flour, baking powder, soda and salt. Whisk in the sugar.
- To this flour mixture add the butter and all the wet ingredients.
- Start blending the ingredients with an electric mixer at low speed and gradually increase the speed. Scrape down the sides of the bowl and continue beating the mixture for about 5-6 minutes. Now you can see that the mixture would have doubled because of the creaming of butter and sugar. Now mix in the tutti frutti pieces and combine it until its evenly distributed in the batter.
- Transfer the tutti fruiti cake batter to the prepared pan and smooth the batter out. Bake for about 55-65 minutes or until a toothpick inserted in the middle of the cake comes out clean. Mine was done in about 58 minutes. The cake also started browning on the sides after about 30 minutes. So I covered the pan with an aluminum foil around the 33rd minute and completed the baking.
- Remove the pan from the oven and place it on a wire rack. Cool it for about 15 minutes and remove the cake from the pan and place it on the rack to cool completely. Leave it overnight before you can slice it. The more time you give it the easier it is to slice. I got very neat slices the following afternoon.
- I knew that this tutti frutti cake was a winner as soon as it came out of the oven. It had the perfect color, looked absolutely perfect, fantastic aroma and had a crumb-y outer layer. I coudln’t wait to slice it and taste the cake. So I was hasty as always and started slicing the cake within an hour or so and what do you think would have happened? Of course I did not get neat slices, it was all crumbly. But guess what, the taste was lip-smacking delicious. It was totally worth slicing the cake. I couldn’t resist and cut a few more slices for all of us to taste and it got thumbs-up from everybody. My mother-in-law felt that maybe I could have reduced the sugar a little bit. I also thought the same but after tasting it once again the next day, I concluded that it was just fine. If you are going to serve it with ice-cream or thinking of using it as a base for some other dessert then you should be cutting back on the sugar. Otherwise it should be fine as such.
- I saved the remaining half of the cake for taking pictures. So when I cut the cake the following day evening, I got perfect slices. It was so easy to cut. So bake the cake and forget it until the next day. This cake looked and tasted as good as the milk cakes I have tasted in India.
- The original recipe mentioned 1/2 cup plus 1/3 cup of butter which is 13 tablespoons. The butter I get here does not have the tablespoon marking. So I used little more than 3/4th cup (12 tablespoons) of butter.
- A 9×5 inch was used for this measurement in the original recipe and I felt that an 8×4 inch should be fine. So I used it and I didn’t get the shape I expected. I was expecting a square cake slice but what I got was a perfect rectangle.
- I have replaced 3 eggs in the original recipe with 1/4 cup of applesauce and 1/2 cup yogurt.
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Ratings and Reviews (2)
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If i dont find unsweetened apple sauce, what can i use instead? Or else how can i make it at home?
Check the FAQ page to know how to make applesauce at home. Pureed silken tofu is another substitute you can try.
Hi,
What will be the sustitute for cake flour & pls do give me the measurements & also let me know if it can be baked in microwave, if yes then let me know the time duration. Thanks in advance.
For a cup of cake flour, place 2 tablespoons of cornstarch in a 1 cup measure and fill the rest with all purpose flour. For half a cup, you would use 1 tablespoon of conrstarch and the rest with all purpose flour. I have not baked cakes in microwave oven, so I don’t know how it works. Please Google it or see if you can find any information about it in the manual which came with the oven.
Hi there, this is an excellent receipe but only thing went wrong was my tutti fruti got sunk at the bottom even though I used the trick you mentioned. Any alternate way to improve. But otherwise this was SUPERB!!!!!! I am do happy that I can follow someone who l pea that baking is possible without eggs, thanks for proving it.
Tossing it in flour before stirring it in the batter is the only trick Jas.
Hi, cake was awesome.I tried your vanilla cake as well. You recipe never went wrong for me. Thanks a lot for wonderful recipes.
You’re welcome Smita.
Hi Madhuram,
Can’t thank you enough for eggless baking. After baking Tutti-Fruti cake, everything was just good except cake sank. This time I baked cake in counter top oven. In one of your recipe, you mentioned that cake flour and electric blenders are not compatible. What are the reasons, when cake sinks?
Thanks
It could be one of the many reasons listed here: http://www.lindyscakes.co.uk/2009/05/13/why-do-my-cakes-sink-in-the-middle/ I tried the eggless vanilla cupcake recipe using Ener-G twice by mixing the batter with an electric beater and both the times the cupcakes rose beautifully but when it came out of the oven it started sinking. I’m guessing the reason is overmixing/beating the batter which incorporates too much air in an already light protein structure of cake flour.
i want to make this cake in microwave please help me with the duration.
I have not baked in microwave ovens, but I’m guessing 3-5 minutes should be enough.
Hi Madhu,
Thanks for your wonderful website. I have tried a lot of your recipes and have had very good results; however, this time it was a baking disaster and the first bad one I experienced. I was very careful with every step. I used the fresh box of baking soda, baking powder, resisted myself from using the electric beater due to the cake flour, and still the cake sank and to my surprise not only on the top, but also on the bottom (had not seen this before)! I was kind of disppointed, but felt that the taste would be fine! However, the candied peel I used spoiled the entire cake. I was too excited to get a box of tutti fruiti at my local store, but not sure what was wrong with the box. I wish all the peel had sunk to the bottom, but it was so uniformly distributed that every bite had pieces of these. These peels tasted awful and were nothing like the little delicious fruit tidbits that we taste in milk cakes. The cake did come out in one piece, but I was a little hasty and when I tried to transfer it to a plate from the rack, it totally crumbled up! The taste of the cake without the fruit bits was good, but it was so hard to separate the bits from the cake. I wish I had tasted the fruit bits before adding them to the batter. I ended up returning the fruit bits to the store, but still may try making this one again w/o the fruit bits.
I’m not sure what went wrong because I have baked using candied peel a lot of times and haven’t face any problem at all. So I’m not able to tell why it was bitter. Regarding the cake sinking, it could be the oven temperature too.