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side shot of eggless tutti frutti cake on a platter
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Eggless Tutti Frutti Cake Recipe

This is an Indian bakery-style eggless tutti frutti cake recipe. It is a moist, spongy vanilla-flavoured cake with colourful candied fruit.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 3291kcal
Author: Hina Gujral

Equipment

Ingredients

  • 1 ½ Cup (195 gram) all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla essence
  • ½ Cup (100 gram) castor or granulated white sugar
  • ½ Cup (113 gram) softened butter
  • ¾ Cup (180 gram) curd or yogurt
  • ¼ Cup (60 ml) milk, hot
  • ½ Cup (120 gram) mixed candied tutti frutti
  • ¼ Cup chopped cashews
Makes: 9 x 3inch rectangle, 5inch height

Instructions

  • Preheat oven to 170 degrees Celcius for 10 minutes. Grease a 9-inch loaf pan with butter and line it with parchment paper.
  • Ensure all the ingredients are at room temperatute before making the cake batter.
  • Start whisking butter and sugar using a hand blender or stand mixer with a whisk attachment at medium speed till it becomes light, fluffy, and creamy. This takes 5 to 6 minutes. Do not rush this process.
  • Add curd, vanilla, and hot milk to the batter. Whisk for 1 minute at medium speed. Do not whisk for too long.
  • Sift flour, baking powder, and baking soda into the cake batter. Gently cut and fold to combine using a spatula. Do not over-mix the cake batter. Once everything is combined, keep your hands away from the batter. 
  • Add tutti frutti and cashews to the cake batter. Gently fold them into the batter.
  • Pour the cake batter into the greased loaf pan. Bake in the middle rack of the oven at 170 degree celcius for 45 to 50 minutes.
  • Once baked, allow the cake to cool down in the tin for 5 minutes before transferring it to a wire rack.
  • Eggless Tutti Frutti Cake is ready to serve.

Video

Notes

  • In my 60-litre capacity OTG, this cake takes 50 minutes. I recommend you keep an eye on it after 45 minutes. 
  • Do not add too much tutti frutti or nuts otherwise, after baking the cake will not hold its shape. 

Nutrition

Calories: 3291kcal | Carbohydrates: 501g | Protein: 52g | Fat: 121g | Saturated Fat: 28g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 56g | Cholesterol: 30mg | Sodium: 1852mg | Potassium: 1418mg | Fiber: 16g | Sugar: 189g | Vitamin A: 4593IU | Vitamin C: 4mg | Calcium: 720mg | Iron: 22mg