clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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


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


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