Tutti Frutti cake brings back many memories reminiscent of our childhood. This cake adorned the shelves of the local Bangalore bakeries and . As kids it was a treat for us to have it and we had it on special occasions, Christmas etc. Tutti Frutti is nothing but fruity bits that are colored and cooked in sugar water. The fruit in this context could be pineapple, candied cherries and apricots.
I am still I the festive mood long after Diwali is done, thanks mainly to the upcoming Thanks Giving holidays. It is going to be a long long holiday here in the US with a total of four days off from work. Let us just say we are so looking forward to it and I am celebrating way in advance.
This cake has a rich, festive look embedded with those colored fruity bits. I was not able to find the red colored tutti frutti otherwise this would have looked even more festive and pretty with the beautiful combination of red and green against the yellow background.
I landed onto this recipe from Sharmi’s blog after seeing her Tutti Frutti Cake and I saw that she referred to Parita’s recipe. I have followed Parita’s recipe to a T, without making any changes to the procedure. While trying however I halved the quantity and made a small cake.
Let me tell you, the taste of this cake is downright delicious. Rich with a touch of fruity pineapple flavor, it is pleasing to your taste buds. A note though, do not skimp on the pineapple essence as this creates the essential fruity flavor of the cake. Also try not to substitute this essence with vanilla as the originality of the taste will be lost.
DH who is not too fond of desserts asked for a second helping. I made this during a weekend afternoon and we loved it along with our afternoon tea.
Recipe Source: Adapted from Parita’s Kitchen
- 2 cups AP flour/maida
- 1 1/4 cup sugar
- 1 cup tutti frutti (mixed with 1 tbsp of flour )
- 1/2 cup unsalted butter (at room temperature)
- 2 eggs (room temperature )
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 cup milk
- 2 tsp pineapple essence/extract (do not skip this)
- Preheat the oven to 350 F/ 180 C and grease a loaf pan and set aside.
- On a big paper, sieve together flour, baking powder and baking soda and keep aside.
- In a bowl beat together butter and sugar until light and fluffy (using a hand mixer) for about 1 to 2 minutes.
- Add one egg at a time to this wet mixture, then add the pineapple extract/essence and beat well.
- Now add the flour mixture and milk alternatively in batches and beat well.
- Fold in the tutti frutti’s and mix in gently. (no need to beat)
- Pour the batter in the pan and bake for 40 to 45 minutes until a knife inserted in the center comes out clean.
- Remove from oven and allow it to cool. Slice and serve as required.
I know I have been away from this blog for a bit and it has been a while since I posted a recipe. Work, family commitments, Diwali celebrations etc kept me busy and so I was not able to post for a while. Anyway I am back now with a simple Birthday cake recipe.
The kiddo had his birthday in October and he turned a year older. Like any 6 year old kid, his birthday is a big deal from him. He waits patiently for months together counting days for the big day to arrive. He makes plans like which gift to buy, what to do in the school, whom to invite and where to celebrate etc.
This year was no different and he had plans for the same. I was thrilled as it would give me an opportunity to bake a cake. Now the kid reluctantly agreed to join me for baking a cake; reluctant because he doesn’t like cakes preferring Chocolate Chip cookies instead. But how is one to put candles on a cookie, make it stick and blow it? After all, birthdays is all about getting special attention, blowing candles and singing birthday songs right?
Speaking on blowing candles, this kid for one loves blowing candles. I mean, if this kid had to blow the candles every single day then there would be nothing like it. We do his mock birthdays often so that he can blow candles and have fun. He will not eat the cake mind you, the mom will eat it but he will blow the candles and make us sing the birthday song. When I light the diyas in front of the God, they get ‘mysteriously’ blown away. No prizes for guessing how they get blown away just minutes after I light them. J
So to overcome the dilemma he agreed to bake a cake and the sole intention was to stick candles and blow them. So I did not want anything fancy and made a very simple vanilla cake. I used store brought frosting and some M & M’s for decorating. Of course, he made us blow the candles 3 times, before he agreed to cut the cake.
Before we go onto the recipe, I wanted to share some of his funny dialogues.
- One evening while I was heating pizza in the oven “Take your time and do it faster”
- His common query while baking “Amma, what is the secret Indian in this cake?”
- Showing off his newly acquired knowledge “You know George Washington built the roads so we will not fall.”
- His explanation when one day I caught him cutting his hair with a scissor” I cut my hair because my brain was heavy and hurting”.
- The kiddo quizzing me “What do you want to be when you grow up?”
- Which is the fruit of the king?
Recipe Source: Simple White Cake
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 2 tsp vanilla extract
- 1 3/4 tsp baking powder
- 1/2 cup milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a cake pan and keep it ready.
- Take a bowl and cream the sugar and butter together. Add in the eggs, one at a time and mix this with a hand mixer. Now stir in the vanilla and mix again.
- Combine flour and baking powder separately in a bowl.
- Add this in parts to the creamed mixture and mix well.
- Finally stir in the milk until batter is smooth.
- Transfer this batter to the prepared pan and bake for 30 to 40 minutes until a knife inserted in middle comes clean.
- Take it out and allow it to cool before frosting and decorating.
Wishing you and your loved ones a Happy and safe Diwali.
Hope you are all having a wonderful time celebrating Diwali with family and friends.
Deepavali/Diwali called Festival of Lights inadvertently has been one of my favorite festivals. It symbolizes the victory of righteousness along with the removal of spiritual darkness. In India, the streets, markets are filled with people, bustling with activities; making the whole atmosphere charged up and filled with festivities.
Growing up as kids we got to wear new clothes, decorate our homes, indulge on varieties of goodies, light up fire crackers, beautiful diyas(lamps), meet with friends relatives, chit chat etc. There is something magical and radiant about the festival that spreads joy within our hearts.
Now that we are in another part of the world and thousands of miles apart, I pretty much lament the same thing during festivals. Being in a society with different culture and traditions it is hard to feel the same joy and excitement. At work we do not have the day off and being buried in a tough schedule that same sense of joy seems to be lost. Oh well.
At home I wanted to make something to keep that sense of tradition alive. So I decided to make these quick and easy Rava Laddos. There are mainly two ways of making Rava Laddo, one by using sugar syrup and other one is the one that I have presented below. The laddos made using the former method; turn out soft and easy to roll into balls. The one here is little hard compared to the first, but then flavor wise both of them taste great. Note: In this method, you can add ghee instead of milk and make these laddos much softer.
- 1 cup fine Rava/ sooji/semolina
- 1 cup sugar
- 2 Tbsp Ghee (clarified butter)
- 2 Tbsp milk
- ½ cup Desiccated Coconut
- few cashews chopped + 12-15 raisins
- ½ tsp powdered cardamom (elaichi)
- Take a pan/kadai and heat (medium heat) about 2 tsp of ghee. Fry the cashew pieces until light brown and add the raisins. Fry until it lightly plumps up and keep aside.
- Next add the desiccated coconut and fry until it turns light brown and toasty. Transfer to plate.
- Heat about 2 Tbsp of ghee on medium and fry the Rava/Sooji/ Semolina continuously until it turns light brown. At this time you should also get that wonderful aroma.
- Switch off the gas and then let it cool a bit. When it is still warm add the desiccated coconut, cardamom powder and the sugar and stir.
- Put this in a blender and powder it.
- Transfer this to the kadai and sprinkle the milk over it to enable to form round balls. (The lesser milk the better; if you are not worried about calories then add little ghee instead of milk to make the balls).
- Heat this on medium and mix it for about 2 minutes. Switch off the gas and cover with lid.
- Next take small amount of the mixture, roll it into balls and garnish with roasted cashews and raisins.