Wednesday, July 8, 2015

Tutti Fruity Cake

I am no expert at baking but once in a while I do try my hands at it. My little one now and then asks for cake and being a health conscious mommy,  I refrain myself from giving her sugar and cream loaded stuff.

I have very fond memories attached to this cake. When I was working,  we always had this available in our office kitchen from a local Indian bakery.  We would devour a slice of it in dessert. 

There are hundreds of recipes for a simple cake like this.  Here is my version which is eggless and butter less. Also, I have replaced half quantity of plain flour with whole wheat flour.  This guiltfree version stays good for 4-5 days without refrigerator and tastes heavenly when consumed warm.

Makes one small loaf
Preparation Time: 15 minutes
Cooking Time: 30-45 minutes

For the batter
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 cup confectionery sugar
1 cup fresh thick Curd
1/3 cup cooking oil
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
For the fruit and nut mix
(As per your preference)
1/3 cup tutti fruity or fruit cake mix
1/3 cup coarsely chopped nuts (I used walnut and almond)
1 tsp plain flour

1. Mix fruits and nut mix with flour. Keep it aside
2. In a large mixing bowl,  mix curd and sugar till sugar dissolves.  Add baking powder and baking soda to it. Keep it aside till it becomes frothy and bubbly
3. Meanwhile, sieve both flours and mix them well
4. Add oil and vanilla extract to curd mixture and mix gently so bubbles don't subside
5. Now gradually add flour to curd mixture
6.  Lastly, add fruits and nuts and mix well. Pour the batter into greased baking pan
7. Pre heat oven at 350 F and bake it for about 30 minutes or until toothpick comes out clean

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