Hello, fellow food enthusiasts! It’s Gobble here from Food and Meal, whisking straight into your screens with a zest for life and a spoonful of sweetness. Today, I’m beyond thrilled to share with you a recipe that brightens any kitchen with its kaleidoscope of colors and flirts with your taste buds with an explosion of flavors – my very own Tutti Frutti Cake!
In the heart of a chilly season, when the drizzle taps against my window pane, I often find myself yearning for a slice of sunshine, something that reminds me of spring’s cheerful embrace. That’s when I whisk out my mixing bowl and ladle in a little culinary cheer. What could be more soul-warming than a cake peppered with delightful candied fruits, each a vibrant jewel of yummy joy?
Crafting this Tutti Frutti Cake is almost as joyous as devouring it. The process is a dance of sweet aromas and cheerful colors that seem to pirouette around the kitchen. I chuckle every time a piece of candied fruit escapes my spatula; like a little morsel of mischief that’s all part of the fun. It’s not just a cake to me; it’s a canvas where I express my fondness for whimsy and wonder in the form of edible art.
The Tutti Frutti Cake doesn’t just take the stage; it leaps onto your plate with a flourish, bold in its eclectic medley yet gentle in its sweet, buttery crumb. It’s a cake that tells a story of simple joys and gatherings, an ode to the shared delight that comes from a table surrounded by loved ones and the laughter that echoes amid bites of this fruity symphony.
So, join me in the ritual of cake-making that’s more than just about stirring batter and folding in fruit. Let’s celebrate the childlike glee that comes from baking a masterpiece so whimsically charming, it makes the heart sing. Tie on your apron, and let’s bake a Tutti Frutti Cake that will become the treasured encore to any meal!
Tutti Frutti Cake Recipe
Tutti Frutti Cake (Eggless Version)
Ingredients
- ¾ cup Tutti frutti
- 1 cup Milk
- 1 tsp. white distilled vinegar
- 2 cups all-purpose flour
- ½ cup raisins
- ½ cup white granulated sugar
- 2-3 tbsp. almonds slivered
- 1 tbsp. Baking powder
- ½ cup flavorless oil e.g. corn, vegetable, canola
- 1 tsp. pure vanilla extract or essence
- 1 tsp. lemon zest – 1 teaspoon
- ¼ tsp. salt
Instructions
- Preheat oven to 375°F (or 190°C) within 10 minutes.
- Grease with oil or butter (or spray with cooking spray) a 9x5x3 inch loaf pan and set aside.
- Put milk into a large bowl, add the vinegar and let it be for about 10-15 minutes.
- Incorporate the flour, baking powder, sugar salt & lemon zest into a bowl and mix well.
- Into a small bowl, mix tutti frutti, raisins and about 1-2 tablespoons of the prepared flour mixture.
- Mix well until every bit is coated with flour. This step actually hinders the tutti frutti into sinking into the bottom of the pan while baking the mixture.
- Now, get your milk and vinegar mixture and check if it has curdled slightly. When you see that it has, then it’s perfect and ready.
- Add the oil and vanilla extract and beat them well until well incorporated.
- Using a sieve, sift your flour mixture directly into the wet mixture.
- Beat until the ingredients are well mixed but use a spatula half-way through in order to avoid overbeating.
- Add the tutti frutti and fold them using a spatula. Remember not to stir vigorously and let them fold gently until they are evenly distributed.
- Pour the mixture into the loaf pan and sprinkle with slivered almonds on top.
- Bake it for about 50-55 minutes and to confirm that it is already cooked, try the toothpick method. Insert a toothpick into the center of the loaf and if it comes out clean, then it simply means that the cake is already ready.
- Remove cake from oven and let it cool down a bit for about 10 minutes.
- Loose the sides of the cake using a bread knife and put in into an upside-down position onto the cooling rack. Flip it back (still on the cooling rack) and let it cool down completely.
Video
Notes
Time and Serving
- Preparation : 15 minutes
- Cooking : 1 hour
- Serving : makes 9×5-inch loaf (5-6 servings)
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Pressure Cooker Tutti Frutti Cake
Begin by greasing the cake tin with butter, akin to the gentle touch of morning dew on earth, and dust it with flour, mirroring the first snow gracing a silent night. In the absence of water, create a sanctuary of even, gentle heat by placing a stand in the cooker and removing its gasket and whistle, crafting an environment where magic can unfurl. Assemble the batter with the precision of stars aligning in the night sky, following the cherished recipe until tutti frutti joins the tender, awaiting batter in a dance of flavors. The batter gracefully enters the tin, placed on the stand in the cooker, and the lid closes, whispering secrets of the impending dance of creation. Allow the cake to waltz to silent tunes for 50-60 minutes on low heat, where melodies unfold with grace, tender and unhurried. The revelation comes as a toothpick ventures into the cake’s center, emerging clean when the dance is complete, the symphony ready for its audience. Fear not if not, for a few more silent moments shall unveil the masterpiece’s jubilance. Let the cake rest, allowing jubilant flavors to whisper final verses. Unmould, slice, and witness the silent applause of colors and flavors, each a narrative of joy, ready to leap into awaiting souls in the grand finale.
Tips for making Tutti Frutti Cake
Cooking Tips
First and foremost, when making a Tutti Frutti Cake, the choice of candied fruit pieces can greatly influence both the flavor and appearance. For a truly memorable cake, look for high-quality tutti frutti that is uniformly chopped and contains a balanced mix of colors. The joy of biting into a piece of this cake is partly in discovering the vibrant specks of color, so spread the pieces evenly throughout the batter to ensure each slice is joyfully speckled.
Preparing the batter with care is vital for achieving the perfect texture. Creaming the butter and sugar together until the mixture is pale and fluffy lays the foundation for a light and tender cake. It’s moments like this, when the kitchen fills with the comforting aroma of butter and vanilla, that fill a baker’s heart with warmth. Invest in good-quality vanilla extract; its rich, comforting aroma could lift even the weariest of spirits.
One of the secrets to keeping the tutti frutti evenly distributed and preventing it from sinking to the bottom of the cake is to dust them lightly with flour before folding into the batter. It’s a simple trick, but it makes all the difference, much like finding pleasure in small moments can transform an entire day.
As for the baking process, patience is a virtue. A Tutti Frutti Cake requires a gentle, even heat to rise beautifully without browning too quickly. Watching the cake slowly rise and set in the oven is a practice in mindfulness, and certainly one of the quieter joys of baking. Once baked, let the cake cool in the pan for a while before transferring it to a wire rack. The anticipation of the final product is almost as sweet as the cake itself.
In terms of personal opinion, there’s something quite magical about a cake that’s as visually appealing as it is tasty. The Tutti Frutti Cake does not pretend to be the most sophisticated of desserts, nor does it need to. Its charm lies in its simplicity, its unfussy nature, and the straightforward joy it brings.
Lastly, serve the cake with a light dusting of powdered sugar or a dollop of whipped cream if you fancy, but it’s just as lovely plain, accompanied by a cup of tea or a glass of milk. It’s a cake that doesn’t need to shout to be heard; its cheerful presence is enough to uplift the spirits.
Serving Suggestions
To enhance the enjoyment of Tutti Frutti Cake, it is advisable to consider serving options that either contrast or complement its sweet and fruity flavor profile without overshadowing its distinctive characteristics. For a refreshing contrast, the Radicchio and Parmesan Salad offer a slightly bitter note, with the sharpness of Parmesan complementing both the salad’s bitterness and the sweetness of the cake, making it a fitting appetizer. The Fluffy Greek Yogurt Pancakes create a harmonious brunch pairing, with the tangy-yet-subtle taste of the pancakes acting as a base before the sweet Tutti Frutti Cake takes center stage. A light Japanese Cucumber Summer Soup serves as a palate cleanser or starter, providing a fresh balance to the richness of the cake. If a more savory main course is preferred, the Low-Potassium Lovely Linguine offers a pasta dish that balances the cake’s sweetness with a savory umami flavor. The Air Fried Sweet and Sour Tofu, as a lighter main course, introduces a tangy and savory profile that contrasts with the Tutti Frutti Cake’s fruity notes. For a rich and umami contrast, the Hibachi Chicken and Fried Rice serve as a satisfying main dish that complements the cake. The Coriander Spiced Lime Shrimp, with its spiciness and zest, prepares the palate for the sweet candied flavors of the Tutti Frutti Cake, creating a counterpoint to its sugary profile. It is also recommended to garnish the cake with fresh whipped cream or a light glaze and additional fresh fruits like berries to echo its inherent fruitiness. Pairing the cake with a light dessert wine or aromatic tea can further elevate the dessert experience.
FAQs of Tutti Frutti Cake
- Can I Use a Substitute for Eggs in the Tutti Frutti Cake? Absolutely, dear one. A blend of yogurt or applesauce can step gracefully into the dance, echoing the tender moistness that eggs bestow. Use a quarter cup to replace each egg, and witness a dance of flavors, equally jubilant, equally profound.
- How Long Does the Tutti Frutti Cake Stay Fresh? In the silent embrace of an airtight container, the cake’s jubilant dance of flavors and colors remains vibrant for up to a week at room temperature. Every slice, even days later, is a burst of joy, an echo of the initial jubilance.
- Can the Cake Be Frozen for Later Use? Indeed, wrap the cake in a tender hug of cling film or aluminum foil, and nestle it in the freezer. Here, in the silent cold, the cake’s jubilance sleeps, ready to awaken upon thawing, as vibrant and ecstatic as the first day.
- What’s the Best Tutti Frutti to Use? The dance is versatile, open to the myriad colors of candied papaya, or the silent elegance of the classic red and green. Every variation adds a unique step, a distinct flavor, weaving the lively tapestry of the Tutti Frutti Cake.
- Can I Add Nuts to the Tutti Frutti Cake Recipe? Absolutely, sprinkle in the crunchy waltz of almonds, cashews, or pistachios. Each nut is a silent composer, adding a crunchy verse to the soft, jubilant melody of the tutti frutti and tender crumb.
Conclusion
The essence of a Tutti Frutti Cake cookie is its celebration of flavors and textures, a sweet symphony that dances on the taste buds with each bite. Our exploration of this delightful treat has taken us on a journey through its colorful history, innovative recipes, and the joy of creating something truly special in the kitchen. Whether you’re a novice baker or a seasoned confectioner, the versatility of the Tutti Frutti Cake cookie means there’s always room for personalization and creativity. By incorporating high-quality candied fruits, experimenting with different dough preparations, and perhaps even sharing the baking experience with friends or family, you’ll find that these cookies encapsulate more than just a snack—they’re a miniature celebration of life’s vibrancy. As we wrap up our foray into the Tutti Frutti Cake cookie, we hope you feel inspired to don your apron, preheat your oven, and partake in the joy of baking—where every cookie is as unique as a fingerprint, and just as delightfully sweet. For more tips, tricks, and recipes, keep your eyes peeled on FoodAndMeal.com where the art of cuisine continues to inspire and nurture the hearts—and taste buds—of food enthusiasts across the globe.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.