Fruit Cake | Tutti frutti and almond cake | Tutti Frutti Cake | Candied fruit cake | Neelo's kitchen

Fruit Cake | Tutti frutti and almond cake | Tutti Frutti Cake | Candied fruit cake | Neelo's kitchen How to make tutti frutti cake at home with step by step instructions. Tutti Frutti cake is a spongy, soft, delicious vanilla tea time cake made with flour, butter, eggs, sugar & candied fruit. This Tutti Frutti cake has all the goodness of a perfectly baked spongy vanilla cake. If you are looking for an easy Tea time cake recipe then, make this spongy, airy, fluffy, tender, moist bakery style Tutti Frutti Cake with the help of my Step By Step method. Packed with Colourful Homemade candied bits, this spongy Tutty Fruity cake won’t fail you a single time. If you try this no-fail Tutti Frutti cake recipe definitely share your thoughts in the comments below. Homemade tutti frutti recipe: /watch/0kfxZKRC9EYCx #neeloskitchen #tuttifrutticakerecipe #tuttifrutticake I have gained experience after cooking so many years in food tasting and quality. I Only need love from you all. please support me by Subscribing, liking and sharing it with your family and friends. Don't forget to click the Bell icon for notification. Subscribe here: https://bit.ly/3hfB9ED Neelo’s Kitchen Playlist: https://bit.ly/39bqAQ9 Follow me on Facebook: https://www.facebook.com/neelofarsecretrecipes Follow me on Instagram: https://www.instagram.com/naeemneelofer/ Follow me on Blog: https://bit.ly/2Hbyj6v Follow me on my group: https://bit.ly/3hzGMxO Ingredients: Flour 1 cup Eggs 3 1/2 cup butter 1/2 cup sugar 1 tsp baking powder Vanilla essence 1/2 tsp Yellow food colour 1/2 tsp Candied fruit/ Tutti frutti 2 tbsp Almonds 1 tbsp Milk 1/4 cup Tricks to make the best Bakery style Tutti Frutti cake every single time. * Bring all the ingredients at room temperature. * Use fresh leavening agents or Baking powder & baking soda while making any baked goodies. Use up the expired or old stuffs as cleaning agents. You might think that they are just powders & they never go bad, but they do loose their potent. * Cream the butter & sugar very well until light, fluffy & airy. Both hand whisk & machine whisk works well. You just need a little more time to hand whisk them. * Beat them at medium speed. To hurry the process never beat them at the highest speed. Over-beating is not good. * Add the eggs one at a time & beat them well until smooth, light & well incorporated with the creamy butter & sugar. * To prevent the Tutti Frutti from sinking at the bottom of the cake add about 1 tbsp Maida or all-purpose flour to the tutti frutti & coat well before adding them to the batter. * After adding the Tutti Frutti to the cake batter do not beat just fold with the help of a spatula. We don’t want to knock out the air from the batter. For a light, airy, fluffy cake always sift the dry ingredients to the wet ingredients. * Grease the cake mould well & either dust it with flour/maida or line it with a parchment paper. * Do not try to de-mould the cake when it’s hot. It might fall apart as it’s very tender when hot. * After about 15-20 mins de-mould gently on a wire rack and allow the Tutti Frutti cake to cool down completely before slicing. * Do not open the oven door for the first 30 mins because the temperature in the oven drops suddenly. It’s a very basic tip to prevent the cake from sinking. * Do the toothpick taste. Every oven is different so your cake might need 4-5 mins more time to bake than mine. No big deal, just poke & check the doneness. if you want a flat top in your Tutti Frutti cake perhaps to impress someone Then follow these 2 tips: If you beat the batter to the correct consistency & do not over beat it and follow all the basic rules that I already mentioned in this post you will get a flat top. Or you can put some ice cubes on a separate baking tray in the bottom rack of your oven while baking this cake in the middle rack. How to store a Tutti Frutti cake When the cake cools down completely. Slice it into desired pieces & store them in an air tight container in the fridge. If you don’t want to slice into pieces than cling wrap the whole cake & store it in the fridge. It keeps good for 7 days, only if it lasts that long.

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