🍰 Traditional Tutti Frutti Fruit Cake
A soft, buttery tea cake packed with colorful tutti frutti (candied fruit) and raisins. It’s perfect with tea or coffee and stays moist for days.
Ingredients
Dry ingredients
- 2 cups (250 g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Wet ingredients
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) milk
Fruits
- ¾ cup mixed tutti frutti/candied fruit
- ¼ cup raisins
- 1 tablespoon flour, for coating the fruit
Method
1. Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Prepare the fruit:
Toss the tutti frutti and raisins with 1 tablespoon flour. This helps prevent them from sinking to the bottom.
3. Mix dry ingredients:
Sift together flour, baking powder, baking soda, and salt. Set aside.
4. Cream butter and sugar:
Beat softened butter and sugar for 3–4 minutes, until light and fluffy.
5. Add eggs:
Add the eggs one at a time, beating well after each addition. Mix in vanilla.
6. Combine:
Add the flour mixture in 2–3 additions, alternating with milk. Mix gently just until combined. Do not overmix.
7. Add fruits:
Fold in the flour-coated tutti frutti and raisins gently with a spatula.
8. Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool:
Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
10. Slice and serve:
Once completely cool, slice and serve with tea or coffee. ☕🍰
Tips
Bring eggs, butter, and milk to room temperature for a softer cake.
Don’t overmix after adding flour.
If the top browns too quickly, loosely cover it with foil during the last 15 minutes.
Store in an airtight container at room temperature for 3–4 days.
Recipe name: 🌈 Tutti Frutti Fruit Cake