Tutti Frutti is one of those things that’s so very Indian and I relate a lot to Christmas. My mom would make ice cream sundaes with lots of fresh fruits and tutti frutti sprinkled on top which was such a delicious treat. This tutti frutti Christmas cake is a total winner too for many reasons.
You only need one bowl to whip up this cake It can made easily with ingredients that are most likely lurking in your pantry already You can customise it in many different ways It is not an eggless cake recipe with tutti frutti, however, you can adapt it to make it eggless (replace egg with flaxseed meal, yogurt, etc) From start to finish, it takes about 40 mins so it is perfect to bake when you are expecting guests
In fact, I baked this tutti frutti cake with ingredients in my pantry while waiting for some friends to arrive for tea. I was slightly apprehensive to try a new recipe because if the cake went bust, I didn’t have any back up. But it baked up beautifully with a lovely crumb and a soft and spongy interior. The book I adapted this from, Camilla Saulsbury’s Piece of Cake, is a definite winner and highly recommended for easy, one-bowl cake recipes. If you want to bake an eggless tutti frutti cake, use this eggless sponge cake as a base and throw in some tutti frutti. Or, you may want to try this chocolate truffle cake that’s one-bowl too. Of course, you may be looking for a Christmas fruit cake or maybe an eggless fruit cake?
Step by Step Tutti Frutti Cake Recipe:
- Set oven to 400F/200C for pre-heating. Grease an 8″ pan with butter. I used a loaf pan and got thin long slices.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- To this, add the egg, vanilla, buttermilk, and butter.
- Using an electric beater, beat this mixture on low speed for 1 minute. Scrape down the sides and beat again on medium speed for 1 more minute. If your mixer only has one speed, that’s ok. Just use that. Using an electric mixer will give you best results in this recipe than using a whisk and doing it by hand. The mixture needs good aeration so getting some machine into the process helps.
- Pour batter into your prepared pan.
- Sprinkle the tutti frutti or whatever fruits/nuts you are using, on top evenly.
- Bake for 25-30 mins until the top turns golden brown and a skewer inserted into the cake comes out with moist crumbs. Let the cake cool completely before slicing and serving. This tutti frutti cake keeps in the refrigerator for 4 days, wrapped tightly in foil or cling wrap.
