Tutti Frutti Cake

Modified: Oct 14, 2024 by Madhuram · 113 Comments.

5 from 22 votes

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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.

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One of my most favorite childhood eats was the milk cakes studded with these itsy bity pieces of tutti frutti. 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 tutti frutti cake myself.I have been looking for these cakes in the Indian stores here for sometime now but couldn't find it. So I thought why not give it a try and bake an eggless tutti frutti cake at home. 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. Tutti Frutti Pound Cake

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.I would have tried using part silken tofu and part yogurt like in this strawberry cream cake recipe which turned out perfect, but I didn't have silken tofu at home.So I decided to use a combination of yogurt and homemade applesauce recipe. The tutti frutti cake did turn out well but I'm thinking that the silken tofu and yogurt combination will be more perfect. Can't wait to try that tutti frutti cake recipe one of these days.Recipe

More Eggless Cakes/Cupcakes

Ingredients Used: All-purpose Flour, baking powder, baking soda, butter, cake flour, candied peel, christmas baking, Milk-Dairy, pureed fruit, Sugar-White, unsweetened applesauce, valentines day, vanilla extract, Yogurt-Buttermilk

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All comments I made this Questions

Sree says

August 06, 2011 at 5:03 pm

Hi Madhuram,
I tried this cake just today and I beat the cake mixture for 4 min gradually increasing the speed on the hand mixer, I used al purpose flour instead of the cake flour you mentioned.
I got a cake that was sunken in the middle, tasted awesome though!
Also my tutti fruti ( candied peel) lost color after baking
Could you please help?
Thanks,
Sree

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Rupa Lakshminarayan says

July 29, 2011 at 5:57 pm

Hi Madhu
I made this cake yesterday and it tasted really good.

But 2 questions i have

1) My cake sunk in the center portion throughout the length of the cake. (my bake time was 60 mins)

2) The cake was very chewy (dont know wats the correct word)...i mean it was extremely moist and had some chew to it...not like the crumbly dry effect the photo on your website has.

Can suggest something to help on above 2 issues ?
Thanks for all the lovely recipes you share with us.

- Rupa

Reply
- Madhuram says
  
  July 29, 2011 at 7:53 pm
  
  I'm guessing that you would have underbaked the cake Rupa. Also over or under beating the butter and sugar would make the cake to sink in the middle. You have to leave the cake undisturbed for minimum of 24 hours. I too got very moist/mushy slices when I cut it immediately. The pictures I have here were taken after giving enough rest time (about a whole day).
  
  Reply
  - Rupa Lakshminarayan says
    
    July 29, 2011 at 8:15 pm
    
    I'll try again keeping your above suggestions in mind.
    Thank you for taking time to reply to our queries.
    
    Reply
Krsna says

July 14, 2011 at 7:22 pm

Hi Madhuram,
i tried this with the following substitutes and i was really concerned but the cake turned out great. thank you so much for another lovely recipe

1. instead of white flour i used wheat flour like chaptai flour
2. instead of butter i used oil.

Reply
- Madhuram says
  
  July 14, 2011 at 8:01 pm
  
  You're welcome Krsna. It's great to know that wheat flour and oil works just fine. Could you please rate the recipe.
  
  Reply
vani sudarshan says

July 12, 2011 at 9:23 am

Hi Madhuram, thank you for the wonderful recipe . I baked this cake yesturday and it came out perfectly, very moist and fuffy. Thank you for the eggless Tutti fruitti cake. Thanks a lot. Everyone in my family and friends around liked it a lot. Instead of yogurt, I did go and use the whole cup of applesause. It came out really well. Thanks a lot.

Reply
- Madhuram says
  
  July 12, 2011 at 10:41 am
  
  Oh! That was very quick Vani. I'm so happy that you got it right and you liked it. Could you rate the recipe?
  
  Reply
sahiti says

July 08, 2011 at 3:56 am

Hi Mathuram,Thanks for the quick reply.When I bake , even though the cake or the bread is cooked completely,the top doesn't brown and remains some what creamish in colour.As I don't use eggs I combine milk,oil and sugar and brush the top with the mix to replace egg wash, but not getting the desired effect.can you please help?

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Rupa Lakshminarayan says

July 07, 2011 at 8:34 pm

cake looks yummy
what a coincidence that i was searching for Tutti Frutti cake recipe yesterday and surprised to see your email today !!

Reply
Priya (Yallapantula) Mitharwal says

July 07, 2011 at 12:30 pm

wow, that looks and sounds soooooo good and I love the fact that there are no eggs in it. I have bookmarked it 🙂

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notyet100 says

July 07, 2011 at 8:19 am

my fav,.thanks for the recipe,..;-)

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sheila says

July 07, 2011 at 7:07 am

Hi Madhuram,

Easy receipe for a tuti fruti cake.can't wait to try this soon.By cake flour do you mean all purpose flour ?

Reply
- Madhuram says
  
  July 07, 2011 at 12:25 pm
  
  Sheila, cake flour is different from all purpose flour. The former has lesser protein content than All purpose flour, making it very delicate and is suitable for white cakes and other tender baked goods. You can get it in stores as cake/pastry flour. You can also make it at home. 1 cup cake flour = 3/4 cup all purpose flour + 2 tablespoons cornstarch. This is the general susbstitution, but I haven't used it so far.
  
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sahiti says

July 07, 2011 at 6:46 am

".....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."
As far as baking is concerned, I am a beginner and learning the tricks of the trade from experts like you.Can you please explain what purpose does it serve.

Reply
- Madhuram says
  
  July 07, 2011 at 12:19 pm
  
  Hi Sahiti, thanks for visiting. As far as some baked goods are concerned (especially in the case of breads, pies, where prolonged baking is required), while baking, the outer layer gets cooked pretty sooner than the inner part. The outer layer will start browning and may also burn before the bread is baked completely. So to stop this browning we cover the cake with aluminum foil.
  
  Reply
Madhura says

July 06, 2011 at 10:42 pm

The cake looks really tender. Even I have a basic eggless plain cake recipe which i've used to make different flavoured cake and it has only 1/2 cup butter for 1 1/2 cups flour.
Sometimes i use even less butter to make it into choco chip muffins

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Divya Vikram says

July 06, 2011 at 6:42 pm

Tutti fruiti brings back some loving memories. Cake looks perfect Madhu.

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Divya says

July 06, 2011 at 3:53 pm

Hi Madhu,

I can't wait to try this.
But where do you find this candied peel.
I live in SF bay area and would like to know where to find it and what to ask for.
If you know of specific shop(names), it would be very very useful.

Could you please let me know?

Reply
- Madhuram says
  
  July 06, 2011 at 6:27 pm
  
  Hi Divya, you can find it in the regular grocery stores itself in the baking aisle. It will be in small plastic tubs. Or else google for "cake supplies in SF bay area" and you should be able to find specialty stores where all these stuff are available in bulk. I got a result for Spun Sugar in Berkley and a store called Rainbow. I don't have a clue about SF area, so I'm not able to provide you with much details.
  
  Reply
Priya says

July 06, 2011 at 1:31 pm

Super gorgeous and marvellous looking cake..

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Mathangi says

July 06, 2011 at 11:04 am

Great!Waiting to try this!Thanks for this and many more wonderful recipes!!!Keep going!

Reply
- Madhuram says
  
  July 06, 2011 at 11:31 am
  
  You're welcome Mathangi.
  
  Reply

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Tutti Frutti Cake

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