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Indian Tutti Frutti Christmas Fruit Cake

Indian Tutti Frutti Christmas Fruit Cake


  • Author: Vasanti
  • Total Time: 2 hours
  • Yield: Makes 1 loaf/bundt cake 1x

Description

An easy-to-bake recipe for the popular Indian Christmas fruit cake adorned with colorful Tutti Frutti (candied papaya).


Ingredients

Units Scale
  • 1 3/4 cups all purpose flour (see FAQs & Notes)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg (see Variations)
  • 4 eggs, at room temperature
  • 1 cup (2 sticks or 1/2 lb) unsalted sweet cream butter, softened at room temperature
  • 1 1/4 cups sugar
  • 1/4 cup heavy cream, at room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup tutti fruiti (see FAQs & Notes + Variations)
  • PAM for Baking spray (or more softened butter and flour), for greasing the cake pan

Special Equipment


Instructions

Prep Before Baking

  • Place the oven rack in the middle or central level position (see FAQs & Notes).
  • Preheat oven to 325°F (160 °C) (see Variations).
  • Grease the cake pan with baking spray or butter, followed by dusting of flour. If using a loaf pan, line the bottom with parchment paper, for easy removal of the loaf after baking. No parchment paper required if using a bundt pan. Set aside.

Making the Cake Batter

  • In small bowl, whisk together the flour, baking powder, salt and ground nutmeg.
  • Separate egg whites and yolks and keep aside.
  • In a large bowl of an electric stand mixer or using a hand mixer, cream the butter and the sugar on medium speed until it turns pale. Scrape down the sides with a rubber spatula.
  • Add the egg yolks along with the vanilla extract and heavy cream to the butter and sugar mixture and beat on medium speed, until light and fluffy, for about 4 minutes.
  • With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the mixture in the large bowl, beating for 2 minutes between each addition.
  • Lastly, add the tutti frutti into the mixture and gently fold them in to incorporate them well.

Baking the Cake

  • Transfer the better into the prepared cake pan.
  • Bake in the oven (middle rack) for 1 hour and 10-20 minutes till the cake is golden brown and until a cake tester or toothpick inserted in the center comes out clean.  If not, bake another 10 minutes, and check again.

Cooling and Serving the Cake

  • Take the cake out the oven and allow to cool in the pan for 10-15 minutes. If using a bundt pan, allow the cake to cool for a longer time, about 30 minutes. 
  • Gently run a paring knife along the sides of the loaf pan (not required for bundt pan) to loosen the cake and then invert it on a cake stand or a serving platter (see Variations).
  • The cake actually tastes its best on the day after it is made as it gets a chance to develop the flavors but you can have it after its cooled completely on the same day as well! Slice the cake and serve (see FAQs & Notes for storage information). 
  • Prep Time: 30
  • Cook Time: 90

Keywords: Baking Recipes