Eggless Tutti Frutti loaf Cake | Candied Fruit Cake
Eggless Tutti Frutti Loaf Cake | Candied Fruit Cake is a popular Indian Cake, rich and moist , pineapple or vanilla flavored tea cake that has vibrantly colored tutti frutti or candied fruit embedded in its sponge.
Equipment
- 1 OTG
- 2 Mixing bowls
- 1 Whisk
- 1 Loaf Pan
Ingredients
(1 cup = 250 ml)
- 150 gm all-purpose flour
- 1 tsp baking powder 4gm
- ¼ tsp baking soda 2gm
- 40 gm butter at room temperature, unsalted
- 40 gm oil unflavored
- 2 tbsp sugar powdered 25-30 gm
- 100 gm milk warm
- 20 gm cashew nuts chopped
- 100 gm tutti frutti candied fruit
- 1 pinch salt
- ½ tsp vanilla essence
- ½ tsp pineapple essence
Instructions
Preparation:
- Line a baking tin with parchment paper.
- Preheat oven at 180° C for 10 minutes.
- All ingredients used in the baking process must be at room temperature unless specified.
Dry Ingredients Mixture
- Firstly, sieve all purpose flour, baking powder, baking soda and salt.
- Dust tutti frutti and nuts with some flour.
Wet mixture
- In another mixing bowl, take condensed milk, sugar, butter and oil. Beat well. Then add vanilla and pineapple essences. Mix well using electric mixer or spatula.
- Now add the dry ingredients to the above wet mixture. Add in batches mixing with spatula.
- Add warm milk to adjust consistency.
- Fold in tutti fruiti – nut mixture into the batter. and mix gently.
- Transfer the prepared cake batter into a lined cake tin.
Bake
- Bake at 180° C for 40 minutes. Watch over!
- Check doneness with toothpick test.
- Let cake cool down for 5 minutes. Demold it.
- Cool completely, then slice and serve the cake.
How to Serve
- Cut and serve with Kadak Chai or Cardamom Caffe Latte
Video
Notes
- When mixing together the wet mixture with dry mixture, do not go overboard. Just mix gently using cut and fold method to make a smooth cake batter.
- Check expiry dates of all ingredients especially the leavening agents.
- All the ingredients used must be at room temperature.