This tutti frutti loaf cake is buttery, moist, and loaded with tutti frutti, which are flavored fruits. This loaf cake is ideal to serve with a cup of coffee or tea, or even for your next kitty party.
To be very honest with you, this loaf cake recipe is so easy to make and it uses very basic pantry staples, anyone can make it without any prior baking knowledge. I have been baking this cake for many years, and it turns out the best every single time. Hence, I am sharing it with you today.
I have adapted this recipe from my nutty pistachio loaf cake.
As always, let us understand the overview before we deep dive into step-by-step recipe.
| Sr. No. | Steps |
| 1. | Sift dry ingredients and coat the tutti frutti with these dry ingredients. |
| 2. | Combine all wet ingredients. |
| 3. | Add wet to dry and prepare a smooth batter. |
| 4. | Bake, cool and serve. |
This is just a list of ingredients needed to make a tutti frutti loaf cake. For the full recipe, jump to the recipe card at the bottom.
All-purpose flour - Use plain flour of any brand. Do not replace it with cake flour as it will make the cake dry. Cake flour is ideal to use in layer cake, but not in this recipe. I have not tried the recipe with gluten free flour.
Baking powder - works as a leavening agent and helps our cake to rise.
Salt - Just a pinch, but it is needed to cut down the sweetness and enhance the flavor.
Tutti frutti (flavored fruits) - These are easily available in your local Indian grocery store.
Sugar - This adds sweetness and makes our cake moist. Use caster sugar, granulated sugar. Both are same.
Vanilla extract - This adds a nice aroma and flavor to the loaf. Use pure vanilla extract or vanilla imitation. I do not recommend using vanilla bean paste. Two reasons, first, although it adds rich vanilla flavor but it also adds small black molecules which are not needed, and second, it is expensive, and vanilla extract will do the needful.
Oil - Use any flavorless oil. This makes our loaf extra moist. Replace with an equal quantity of butter if you do not like oil flavor.
Unsalted butter (melted) - Use unsalted, melted butter of any brand. Skip out the salt entirely if using salted butter.
Eggs - This acts as a binder and add tenderness to the loaf. Make sure they are at room temperature.
Milk - This adds rich dairy flavor. I do recommend using full-fat (3.25%) but if you do not have it then replace it with low-fat (2% or 1%).
Sugar – Use monk fruit sweetener or coconut sugar as a replacement for regular sugar.
Milk – Use a 1:1 ratio of soy milk, almond milk, or any nut-based milk. PS - taste will change a bit.
This cake must be served once it is cooled down. Serve with your favorite coffee, tea, or impress your friends in your next high tea.
Store and freeze this loaf cake as you would any other.
Store the loaf at room temperature (for up to 4 days)
First and foremost, let the loaf cool completely before storing it whole, in individual slices, or with any leftovers. Once chilled, place in a Ziploc bag or an airtight container. This will be fine at room temperature for up to four days.
Store the loaf in the refrigerator (up to 1 week)
Before refrigerating, cover the loaf in cling wrap and store it in a Ziplock bag or airtight container. This keeps the cake fresh and protects it from outside scents.
Freeze the cake (for up to 2 months)
To enjoy the cake for longer, freeze it. Freeze the plastic-wrapped cake directly, or cover it with an extra layer of aluminum foil before freezing. Use an airtight container or a freezer-safe Ziplock bag; both are OK. Also, make sure to include a date so you know when you need to finish it.
Let the cake or individual slices defrost in the refrigerator overnight. If you're in a hurry, set the cake on the kitchen counter for a few hours, and you're done.
Is it necessary to thaw the cake? Yes, because all cakes taste better when served at room temperature. So, bring it to room temperature and savor the juicy, soft, melt-in-your-mouth slice.
This loaf cake tastes best when served plain. But feel free to add some glaze on top if you wish to. Here are some of my recommendations.
Measure ingredients - Baking is a science, so a few ingredients here and there may ruin the recipe. I would highly recommend using a weighing scale over measuring cups. I have mentioned the quantities in both units in the recipe card.
Coat tutti frutti with flour - Always add flavored fruits to dry ingredients to ensure that they are well covered and do not sink to the bottom.
Do not overmix - Overmixing will not only incorporate more air but also create more gluten, resulting in a dense cake. So combine until it is just mixed or you see the last streak of flour.
Adjust baking time - Every oven is different, so you may require less or more time than me. I would recommend keeping a watch around 30 minutes and go from there. If the toothpick inserted comes out wet, bake for a few more minutes; if it comes out clean, take it out and note down the time for your reference so that you know when to take it out when you prepare next time.
Let the cake cool - Before storing, make sure the cake is completely cooled down. A warm cake will create moisture and reduce shelf life of the cake.
Can I make this ahead of time?
By all means! I have observed that the cake tastes better the very next day. Try it out and let me know 😊.
What is the size of the loaf pan?
I have used a 9×5-inch loaf pan. Adjust the baking time if you are using a different size pan.
If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them.
Did you make the flavored fruits loaf cake yet? How was it? Did you serve it plain or add some topping to it? A lot of questions.. right :). Please let me know in the comments below, and if you haven't made it yet, I would strongly advise making it ASAP, as you are missing out on something very delicious.
If you post the tutti frutti (flavored fruit) loaf cake recipe to Instagram, do not forget to tag me. Tag @DessertKatta or Hashtag it #DessertKatta
This wonderfully moist tutti frutti cake is made with simple ingredients and tastes absolutely delicious with heaps of flavorful fruits.
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