Tutti Fruity cake is one of my favorite cakes. It is rich with a touch of pineapple flavor. My all time favorite cake used to be plum cake. During my vacation to India, I visited my in-law’s place. My father –in- law bought some Ghee Cakes, Wow!really that satisfied my taste buds. As I liked Ghee cakes so much, my father-in-law presented 6 packets of ghee cakes to take with us. But our check in baggage were almost full, so my husband insisted that we can take only one or two of the ghee cake packets with us. If the baggage weight is more than what allowed for us, we may have to bin our cakes. But My loving mother-in-law found out place for Ghee cakes in our baggage. We enjoyed them with hot tea for a month. I plan to make Ghee cake on Our Wedding Anniversary.
Today I tried Tutti Fruity Cake. Pineapple essence gives essential fruity flavor to the tutti fruity cake and is an unavoidable ingredient. Unfortunately, I did not have the Pineapple essence. My next choice would have been vanilla essence, but I ran out of that also. The oven was preheated for the cake and I was in the middle of preparing batter. I started thinking about which flavor I can use to substitute pineapple essence and I figured out that cardamom can give a pleasant flavor to my tutti fruity cake. So I decided to experiment with cardamom flavor. I used 1/4 tsp of Cardamom Powder as a substitute of pineapple essence.
INGREDIENTS:
All purpose flour/Maida or Cake Flour – 2 cups + 1 Tbsp
Sugar – 1 cup
Fruit cake mix – 1 cup
Unsalted butter ( at room temperature) – 1/2 cup
Eggs – 2 nos
Baking soda – 1 tsp
Baking powder – 1 tsp
Milk – 3/4 cup
Pineapple essence – 2 tsp ( I used 1/4 tsp of cardamom powder)
METHOD:
Preheat the oven to 350 degree Fahrenheit/180 degree Celsius.
Grease a loaf pan and keep it aside. I used 8" x 8" square cake pan.
Place the Fruit cake mix in a small bowl and it with 1 Tbsp of All purpose flour/Maida or Cake Flour (from the flour measured for the cake). The purpose of mixing fruit cake mix with flour is to avoid the fruit pieces sticking together. Also this prevents the fruit from sinking to the bottom of the batter.
In a large bowl, sift together All purpose flour/Maida or Cake Flour , Baking powder,Baking soda and keep it aside
In another large bowl, beat together butter and sugar until it become light and fluffy (using an eclectic mixer or hand mixer) for 1 to 2 minutes.
Add one egg at a time to this wet mixture, then add the pineapple extract/essence and beat well.
Now add the flour mixture and milk alternatively in batches and beat well. Do not over beat.
Then add the fruit cake mix to the batter and mix gently, no need to beat.
Pour the batter to the greased pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Place it on a wire rack to cool for 15 minutes.
Remove your Tutti Fruity cake from the pan, slice it and serve.
Comments
Tutti Fruity cake is one of my favorite cakes. It is rich with a touch of pineapple flavor. My all time favorite cake used to be plum cake. During my vacation to India, I visited my in-law’s place. My father –in- law bought some Ghee Cakes, Wow!really that satisfied my taste buds. As I liked Ghee cakes so much, my father-in-law presented 6 packets of ghee cakes to take with us. But our check in baggage were almost full, so my husband insisted that we can take only one or two of the ghee cake packets with us. If the baggage weight is more than what allowed for us, we may have to bin our cakes. But My loving mother-in-law found out place for Ghee cakes in our baggage. We enjoyed them with hot tea for a month. I plan to make Ghee cake on Our Wedding Anniversary.
