Got this recipe from my neighbor J, who is an amazing cook herself. She’d made this for my friend L’s birthday and I just couldn’t get enough of it. I improvised it a tad bit and voila the cake is something that really calls for a cry of “A-wop-bop-a-loo-bop-a-lop-bam-boom!!!!!”
Tutti Frutti is essentially candied papaya. It gives a nice bite when folded into the cake. In India you get them as sachets of multicolored fruits in any bakery. In the US however, they were hard to find until, I stumbled upon them in my local Chinese market. They tasted exactly like the ones in India did, but were chunkier and plain orange in color. The color didn’t matter to me and I just diced the chunks into smaller bits for the cake. So, if you are having trouble finding it, ask your Chinese grocer for candied papaya and I’m sure he would find you some.
2 cups of all purpose flour
1 1/4 cup butter
2/3 cup milk
It is essential for the butter, milk and eggs to be at room temperature
1 1/4 cup sugar
2 heaped tsp baking powder
5- 6 drops of good pineapple extract
you have to use pineapple and not vanilla to do justice to the cake
1/2 cup tutti frutti
1/2 tsp salt
In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, add milk mixture and pineapple extract
Sift together flour baking powder and salt using a sieve
Stir in the dry ingredients into the wet, a little at a time. Don’t over mix it
Fold the tutti frutti into the batter. Keep a little aside to sprinkle on top (purely for aesthetics).
Preheat oven to 350 degrees F (175 degrees C).
Spread batter evenly in a greased pan, dusted with flour and bake for 45 minutes or until a tooth pick inserted comes out clean.
Allow to cool to a warm temp.
Serve immediately or wrap it in aluminium foil when still warm (this helps retain the moisture) to store for later