Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe

Honey Cake Bliss: Symphony of Nostalgia Continued...

    Embark on a journey down memory lane as I guide you into the enchanting realm of Honey Cake. Inspired by the cherished moments at Krishna Bakery, each slice unravels a burst of sweet bliss. While some may associate this cake with Iyengar Bakery, my memories vividly transport me to the familiar aisles of Krishna Bakery. Much like other bakery delights, each item holds a special place in my heart, laden with nostalgia and countless anecdotes from every visit.

    Honey Cake, a harmonious blend of honey-kissed delight, takes centre stage. Describing it as honey-infused may seem like an exaggeration, especially considering that many recipes involve infusing a basic Vanilla Cake with Sugar Syrup. To truly honour this recipe, let's go beyond the norm and add a touch of honey alongside the Sugar Syrup. This vibrantly pink Honey Cake features a moist vanilla base, soaked in sugar syrup, adorned with luscious Mixed Fruit Jam, and wrapped in a coconut embrace – a sweet symphony that transforms the ordinary vanilla cake into a delightful masterpiece.

Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe

    This cake appears to be a creation born out of the imagination of a visionary bakery owner, someone with an enthusiasm for transforming a humble vanilla cake into a delicacy. The ingenious addition of jam and the delightful coconut coating elevated a simple treat into an ultimate delight, specially crafted for those with the sweetest of teeth. 🍯🎂

A few other Nostalgic Bakery Recipes:

• Coconut Bun (Dilkush) - A sweet journey to coconut bliss.
• Butter Biscuit -  Relish the Timeless Charm
• Vanilla Cake/Tea Cake - A Timeless Bakery Classic
  

 

Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe

Cuisine: Fusion
Course: Dessert
Servings: 10
Author: SM

Initial Preparation Time: 30 Minutes
Baking Time: 40 Minutes
Preparation Time: (After Baking) - 30 Minutes

Honey Cake  – A symphony of Honey, Jam, & Coconut 

Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe

Ingredients:

For Honey Cake:

• Vanilla Cake (Refer to Vanilla Milk Cake Ingredients)
• 1/4 cup Honey
• 1/2 cup Water
•  2 Tablespoons Sugar
  
• 1 cup Mixed Fruit Jam (warmed for a delightful spread)
• 1 cup Dessicated Coconut

Method:

1. Bake the Vanilla Milk Cake as per the previous recipe.
2. In a saucepan, combine honey, sugar and water. Simmer until it forms a thin syrup.
3. Once the cake is out of the oven, pierce it with a skewer and generously pour the honey-sugar syrup over it.
4. Warm the Mixed Fruit Jam and spread it evenly over the cake.
5. Finally, coat the entire cake with a generous layer of dessicated coconut.
   

Notes:

• Allow the cake to absorb the honey syrup for a moist and flavourful result.
• Warming the jam makes it easier to spread and enhances its lusciousness.

Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe

    This Honey Cake isn't just a dessert; it's a jubilant celebration on a plate. The variety of Sweet treats in Indian bakeries & the wonderful aroma of freshly baked treats wafts through the air, transporting you into your world of memories. A slice of this delightful creation – a tapestry of layers that unfolds a story of its own and from the lives of many of us from our growing age. It's not just about honey, jam, and coconut; it's a narrative woven with the richness of Indian bakery tradition. Each layer whispers tales of warmth, shared laughter, and the pure joy that comes from savouring a slice of indulgence. In every bite, you're transported to the heart of those charming bakeries, where every cake is a work of art, and indulgence from those small times. This isn't just a Cake; it's a sweet symphony that resonates with the nostalgia of growing up, a reminder of shared moments and the simple pleasures that linger in our hearts.

Vanilla Milk Cake Delight

"Homemade Happiness: Vanilla Milk Cake with a Dash of Nostalgia

    Today, I am not just bringing a recipe but a slice of my childhood nostalgia with the Vanilla Milk Cake – a moist, soft, and fluffy creation that takes me back to the days of Krishna Bakery adventures with my brother.  

    A Sweet Journey Down the Memory Lane: Growing up, my brother and I had an avid affair with bakery items, and Krishna Bakery, nestled close to our school bus stop, was our go-to haven. Mom's classic question, "Anything you want from the bakery?" always had us gleaming with delight.

    Vegetable Puffs, Butter Biscuits, Salt Biscuits, Honey Cake, Coconut Bun (Dilkush), Animal shaped Biscuit, Mutta Biscuit, Hot Breads, Cream-filled Cornetto Puffs – the choices were endless. But the star of our whimsical bakery adventures was the Tea Cake, the Vanilla flavoured Cake.

Vanilla Milk Cake Delight

Tea Cake or Vanilla Cake? The Beautiful Blend:

    Now, the eternal question – are tea cakes and vanilla cakes different? Well, the Vanilla Milk Cake I'm sharing with you today brings the best of both worlds. It carries the classic sweetness and aroma of vanilla, making it a true vanilla cake indulgence.

    Yet, its charm lies in the way it harmonizes with a cup of tea – a perfect balance of moist, soft, and fluffy goodness. It's not just a recipe; it's a delightful journey, reminiscent of those Krishna Bakery escapades.  

    So, whether you're a tea cake enthusiast or a vanilla cake connoisseur, this creation bridges the gap, offering a slice of nostalgia and a touch of my bakery love. Let's whip up a batch of pure joy with my Vanilla Milk Cake, a tribute to the tea cakes and plain vanilla delights that fuelled my love for baking. 

A few other Nostalgic Bakery Recipes:

• Coconut Bun (Dilkush) - A sweet journey to coconut bliss.
• Butter Biscuit -  Another Bakery classic.

Cuisine: Around the World
Course: Dessert
Servings: 8
Author: SM

Preparation Time: 20 Minutes
Baking Time: 40 Minutes

To delve into more CAKE RECIPES, click here...
 

"Velvety Vanilla Milk Cake Recipe: A Nostalgic Indulgence"

Vanilla Milk Cake Delight

Ingredients:

• 2 Eggs
• 3/4 cup Sugar
• 1/4 cup Oil
• 1 teaspoon Homemade Vanilla Essence
• 1 cup All-purpose Flour
• 1 teaspoon Baking Powder
• A pinch of Salt
• 1/2 cup Milk
• 40 grams of Butter

Method:

• Prepare the Batter: In a mixing bowl, combine eggs, sugar, oil, and homemade vanilla essence. Whisk with a mixer until the mixture becomes thick and pale.
• Sift: Sift the all-purpose flour, baking powder & salt together three times. Gradually incorporate the sifted flour into the egg, sugar, and oil batter, folding gently until thoroughly combined
• Butter-Milk Mixture: Meanwhile, pour milk into a saucepan and bring it to a gentle boil. Immediately, mix in the butter until it's a velvety liquid. Now, stir this magical concoction into your batter.
• Mix to Perfection: Combine everything together until the batter becomes a smooth. Your kitchen should be filled with the aroma of vanilla, promising a delightful treat.
• Into the Oven: Pour this mixture into a greased baking tin. Preheat your oven to 170 degrees Celsius and let the magic unfold. Bake for approximately 40 minutes, or until a skewer inserted in the centre comes out clean.
• Slice of Joy: Once baked to perfection, let your Vanilla Milk Cake cool for a bit. Then, slice into this moist, soft, and fluffy goodness.

Vanilla Milk Cake Delight

 Notes:

• Elevate the flavour by using your homemade vanilla essence. It adds a personal touch and a depth of aroma that store-bought versions might miss.
• Sift the all-purpose flour and baking powder thrice. This may seem extra, but it's the secret to achieving that airy, soft texture in your cake. A little effort for a lot of fluffiness!
• When infusing butter into the milk, ensure they meld into a seamless, velvety liquid. This step adds richness and moisture to the cake, making every bite a delight.
• Whisk the eggs, sugar, oil, and the magical touch of homemade vanilla essence until the mixture becomes thick and pale as a vanilla-scented dream.
• When baking, resist the temptation to open the oven too soon. Let the cake work its magic undisturbed for about 40 minutes, or until that skewer emerges clean from the centre.
• Revel in the texture – this Vanilla Milk Cake is a trinity of moist, soft, and fluffy. Each bite is a journey through a cloud of sweetness.

 

Vanilla Milk Cake Delight

    This Vanilla Milk Cake isn't just a recipe; it's a journey. From my nostalgic tour of Krishna Bakery to your kitchen, let each slice be a sweet reminder of simpler times.  Share a slice with a good book, a hot cup of tea, or simply savour the moment. This isn't just a cake; it's a symphony of flavours, a nostalgic journey, and a creation made with love. 

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

    Today, I'm excited to share my latest culinary adventure that's sure to tickle your taste buds and warm your hearts. A luscious upside-down caramelized apple cake, served alongside a generous scoop of velvety vanilla ice cream. Is your mouth watering yet? Well, mine certainly is as I reminisce about this delightful creation!

    In the world of desserts, this Upside-Down Caramelized Apple Cake is like a sweet symphony of flavours to my taste buds. It's a perfect blend of sweet, tart, and that unmistakable caramel goodness with a note of Cinnamon. The best part? It's surprisingly easy to make! But before we dive into the recipe, let me share some interesting titbits about this delectable treat.

    The magic of this cake begins with a beautiful caramelization process. Layering over the caramel with thinly sliced apples transform into glossy, caramel-coated gems is a sight to behold. Don't forget to drizzle a hearty amount of Cinnamon over it. The aroma that fills your kitchen is simply irresistible – it's like a warm hug from the oven.

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

    An Apple a Day: We've all heard the age-old adage, 'an apple a day keeps the doctor away,' which has found its place in our health-conscious lingo. However, in my case, I've got a future doctor at home — my daughter! So, keeping her away isn't on the agenda. 😄

    Nonetheless, apples are not only delicious but also packed with essential nutrients and fibre. It's no surprise they've earned their reputation as champions of good health.” With noteworthy health benefits, it's no surprise that apples find their way into our kitchens and desserts. From pies to crisps and, of course, this Upside-Down Caramelized Apple Cake, these fruits add a touch of nostalgia and sweetness to our lives.

    As we savour each bite of our Upside-Down Caramelized Apple Cake, let's take a moment to appreciate the centuries of tradition and the enchanting stories that apples bring with them. It's a tribute to the enduring charm of this remarkable fruit, one that continues to inspire culinary delights and warm our hearts.

“Golden Bliss: Upside-Down Caramelized Apple Cake Recipe with a Sweet Surprise!”

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

Ingredients:

For the Cake Batter:

• 2 Eggs
• 3/4 cup Sugar
• 1/4 cup Oil
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• 1 teaspoon Baking Powder
• A pinch of Salt
• 1/2 cup Milk
• 40 grams Butter

 

For the Caramelized Apple Topping:

• 1/2 cup sugar
• Thinly sliced apples (enough to cover the bottom of the baking tin)
• 11/2 teaspoons Cinnamon Powder 

 

Method:

Prepare the Caramelized Apple Topping:

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

• In a heavy-bottomed pan, heat 1/2 cup of sugar over medium heat. Allow it to melt and caramelize, stirring occasionally. Be cautious; caramel can burn quickly.
• Once the sugar turns a rich golden colour, quickly pour it into the bottom of a greased baking tin. Tilt the tin to ensure the caramel evenly coats the base.
• Arrange thinly sliced apples on top of the caramel layer. 
• Sprinkle Cinnamon powder evenly over it & Set aside.

Prepare the Cake Batter:

• Preheat your oven to 170° Celsius (338 °F).
• In a mixing bowl, add 2 eggs, 3/4 cup sugar, 1/4 cup oil, and 1 teaspoon of vanilla extract. Using a stand or electric mixer, whisk the mixture until it becomes thick and pale.

Sift and Combine Dry Ingredients:

• In a separate bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Repeat this process thrice to ensure a light and airy cake texture.
• Gradually add the sifted dry ingredients into the egg mixture, gently folding them together until well combined.

Prepare the Milk and Butter Mixture:

• In a saucepan, bring 1/2 cup of milk to a boil. Add 40 grams of butter to the hot milk and stir until the butter is completely melted and incorporated.

Combine Everything:

• Pour the milk and butter mixture into the egg and flour mixture. Stir until you have a smooth and well-combined batter.

Layer and Bake:

• Carefully pour the cake batter over the layer of caramelized sugar and apples in the baking tin.
• Place the tin in the preheated oven and bake for approximately 40–45 minutes, or until a skewer inserted into the centre comes out clean.

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

Final Touch:

• Once baked, remove the cake from the oven and allow it to cool for a few minutes.
• Place a serving plate upside-down on top of the baking tin, then carefully flip the cake onto the plate. The caramelized apple topping should now be on top.

Serve and Enjoy:

• Slice and serve your Upside-Down Caramelized Apple Cake while it's still warm, ideally with a scoop of creamy vanilla ice cream. The perfect blend of sweet, tart, and caramelized goodness! 

 

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

 

Notes and Tips: 

• Choose the Right Apples: Opt for firm, slightly tart apples like Granny Smith or Honey crisp for the best flavour and texture in your cake.
• Caramel Caution: Be cautious when working with hot caramel. It can cause burns if it comes into contact with your skin. Use oven mitts or a thick towel when handling the baking tin.
• Even Caramel Coating: Ensure the caramel is evenly distributed across the bottom of the baking tin by gently tilting and swirling the tin after pouring in the caramel.
• Slicing Apples: Thinly slice the apples for the topping, about 1/8-inch thick, for even cooking and an attractive presentation.
• Sifting Flour: Sifting the flour and baking powder multiple times may seem tedious, but it's worth it. It results in a lighter and fluffier cake texture.
• Temperature Accuracy: Use an oven thermometer to verify the accuracy of your oven's temperature. Baking at 170 °C (338 °F) is crucial for achieving the perfect cake texture.
• Don't Rush the Cooling: Allow the cake to cool in the tin for about 10 minutes before attempting to invert it onto a serving plate. This helps the caramel topping to settle.

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

• Serve Warm: This cake is at its best when served warm. The caramel and apples are wonderfully gooey, and the flavours are the most vibrant right out of the oven.
• Storage: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat individual slices in the microwave for a quick treat.
• Customize: Get creative with your toppings. Consider adding a sprinkle of cinnamon or a handful of chopped nuts for extra flavour and texture.

    Remember, baking is a delightful journey, and don't be afraid to experiment and make this recipe your own. Enjoy the process, and savour the delicious results!

CHRISTMAS FRUIT CAKE WITH ROYAL ICING

    Making Christmas Fruit Cake or Rich Fruit Cake or simply the Kerala Plum Cake is a tradition at home.   Married into a Christian household and their lineage legacy from Cochin - Fort Cochin tinted with Portuguese culture, our household holds reminiscence of its culture, tradition and cuisine.  Being a loyal Daughter in Law of the family, I just adapted the tradition.  And mainly, when it comes to cooking family recipes, I make sure to go to the extent of perfecting it, so that I can pass it out to the next generation.  A few family traditional recipes in Essence of Life- Food is written with the whole intention that it can be followed by the future generation in our family.

    So, when it comes to Christmas, our family sticks onto the long-running tradition of making Rich Fruit Cakes & homemade Wines.  In midst of other delicacies & dishes, the above are a must-have, must make default items in our house when it comes to Christmas, Easter or any family function as a matter of fact.  

     I have started to stick onto my very own, year-long regime of getting ready for Christmas.  Along with a year-long Wine making process & months before Christmas, I get ready with my homemade Christmas goodies like Tutti Frutti, Candied Fruits, Candied Peels, Candied Ginger, Orange Marmalade etc., for my Christmas Cake.  Then goes the process of  soaking the Dry Fruits in Wine/Rum.  I prefer soaking it in my homemade Raisin Wine for my Rich Fruit Cake.  I soak the dry fruits at least 3 months before Christmas and leave it in the refrigerator. So, now I always have a batch of soaked fruits ready in my refrigerator. This year for my son's birthday in July, I had baked the Rich Fruit Cake with fruits pre-soaked for almost a year. Then I make sure to get ready with Caramel Syrup & chopping the Nuts just a day or two before baking my Christmas Cake.

    All individual items ready & waiting for Christmas Cake.  I love the whole lot of planning & preparation for the Cake and ready for baking. The anticipation and the satisfaction of making things from scratch brings a lot of happiness to me.  So, when it comes to Christmas Fruit Cake/Rich Fruit Cake or Kerala Plum Cake, my memories go to my childhood.  My dad makes sure to buy a Fruit Cake with Royal Icing(hard icing) from JM & Sons, a popular bakery in Coimbatore.  So when it comes to a Christmas Fruit Cake it was always with Royal Icing.  Icing a Christmas Cake has never been a tradition at my in-laws place.  

    But, I & my husband loves these Fruit Cakes with Royal Icing.  So I have started to follow a regime to Ice the cake, for our Wedding Anniversary which comes in mid of January.  I save a cake for our anniversary and top it up with Royal Icing.

CHRISTMAS FRUIT CAKE WITH ROYAL ICING

    So lets's come to the lime light of this post - the Royal Icing.  After a long search and quite a number of mishaps and eggy tasting Icings, I have found the best recipe as good as a Royal Icing but to the Indian Bakery standards.  It is flowy initially, and so it is easy to pour out on to the cake making the process of Icing simple, quick, easy & less messy.  Then it gets slightly hard when set, but the overall texture is that it melts in the mouth, bursting out with flavours from the cake.  All goodness to the core... Satiating & overwhelming...

So, let's talk about Royal Icing.  Royal icing has just 3 ingredients: 

• Confectioners’ Sugar, 
• Meringue Powder/Egg Whites
• Water. 

    But this Royal Icing recipe calls for Egg White, don't panic about using raw egg whites.   We are going to heat treat the Icing finally and also if you are sceptical make sure to use pasteurized Eggs.  We are anyway going to heat treat the Egg Sugar Mixture.

How to Heat Treat Egg Whites?

     While this step is NOT necessary to making royal icing, it’s a good method to know when working with raw egg whites. To heat treat the eggs, cook them in a bain-marie* over low heat for 2-3 minutes, whisking constantly. Alternatively, you can simply cook this on a very-very low flame.

    Do this just until the egg whites have become warm, but are not hot. This will kill any potential bacteria in the eggs, making them safe to use when raw, and with the addition of the lemon juice, you’ll be as safe as can be! If you don’t want to use egg whites then go ahead with meringue powder.

    *A bain marie (ban mah-REE) is the fancy term for a hot water bath.  It is cooking delicate dishes over a hot water bath or an intricate way compared to double boiling.

Confectioners' Sugar/Normal Sugar? 

    And again I am doing this Icing with the normal White Sugar, powdered and sieved (no need to go search for confectioners' sugar).  And one other ingredient I have added into the Icing is the Lemon Juice, which helps avoid crystallization of Sugar and also helps to harden the Icing once set.

    The trickiest part is making the Royal Icing to land up on the Cakes in the perfect consistency.  Sometimes I need more water, sometimes I need less water. But the wonderful thing is that you can manipulate the icing to get the proper consistency by adding more water or more confectioners’ sugar/powdered white sugar. It’s awesome.  So you see no strict rules, still it is a foolproof recipe. I know why I am loving this Royal Icing Recipe.

How Long Does it Take for Royal Icing to Dry?

    Royal icing will begin to set after one hour, forming a nice skin. After 4-6 hours, the icing will harden completely, holding whatever form you give it while decorating.

    Classic Royal Icings are made with Meringue powder. But this is a Royal Icing, but a slightly hard version, which is quite famous in Bakeries.  So sticking on to the style served as in our local Bakeries in Coimbatore & Kerala.  For Christmas Fruit Cake with Royal Icing, you may first need a decent Fruit Cake/Plum Cake.  And then a remarkable homemade Royal Icing with simple & readily available ingredients.

For more CAKE Recipes, Click here...

Recipe Type - Icing/Frosting
Difficulty - Medium
Yields - 4 Cups(Approximately)
Author - SM

For CHRISTMAS FRUIT CAKE RECIPES, Click here...

CHRISTMAS FRUIT CAKE:

RICH FRUIT CAKE

LIGHT FRUIT CAKE

CLASSIC CHRISTMAS POUND CAKE

EGGLESS FRUIT CAKES:

EGGLESS TUTTI FRUTTI CAKE

EGGLESS LIGHT FRUIT CAKE

For CHRISTMAS FRUIT CAKE RECIPES, Click here...

     Make a wonderful Christmas Fruit Cake, Rich or Light, Eggless or classic.  The idea is you basically require a Christmas Cake.  Once the Cake is ready, you can head over to make this Royal Icing. 

HOW TO MAKE CHRISTMAS FRUIT CAKE WITH ROYAL ICING

CHRISTMAS FRUIT CAKE WITH ROYAL ICING

INGREDIENTS:

For Royal Icing:

METHOD: 

For Royal Icing:

• Powder the Sugar using a small Mixer Jar or a coffee grinder.
  
• Sieve the powdered sugar to make sure there are no lumps or whole sugar in it.
• Pour in the Egg whites & the lemon juice and mix well.
  
• Now, add powdered sugar, 1 cup at a time and mix well.
• When you have added all the powdered sugar, the mix would gradually harden.
• You can now add 1 teaspoon of water at a time and begin to mix again
• You may need about 4 teaspoons of water.
• Once all the ingredients are mixed well, transfer the Royal Icing Mix to a wide non-stick pan.

How to Heat Treat the Royal Icing:

• Alternatively place the bowl of Sugar, Egg mix on a water bath {Place a wide bowl with hot water on the stove(like for double boiling) and let the flame be at the lowest}.
  
• Place the bowl with sugar, Egg mix over the water bath & heat treat this on a very-very low flame, mixing continuously.
• Let the flame be at the lowest.  The idea is to just heat treat the Royal Icing Mixture and not cooking.
  
• Gradually, it would start to loosen up.
• Now add 1 Teaspoon of Water at this point and mix well.
• Let it sit on a very low flame for a few minutes.
• Add 1 teaspoon of water to the above.
  
• The Royal Icing should be slightly flowy but not watery.
• The Royal Icing should be in a consistency easy to pour out.
• You may not need to heat treat this for a long time.
• The whole process needs about 6 teaspoons of water.
• And the Royal Icing Mixture should have turned just hot.  
• No need to cook this for a long time or boil it, which will alter the texture of the Royal Icing.
  

ICING THE CHRISTMAS FRUIT CAKE: 

CHRISTMAS FRUIT CAKE WITH ROYAL ICING

• Place the Christmas Fruit Cake over the cake stand, and line up the border with a parchment paper.
• This would make your process less messy.  You can remove the parchment paper once, the Icing is set.
• Gently pour the Royal Icing Mix over the Cake & make sure that the entire cake is covered with the icing.
  
• You don't need to spread it out, or even it out with any spatula. 
• Leave it aside to set. It would have hardened when set.
  
• Now gently remove the lined up parchment paper kept at the border of the Cakes.
• Can make small sugar balls out of the remaining Royal Icing and line it up at the borders.
• Can add preferred colour to the Sugar balls while decorating the cake.
•  Royal Icing will begin to set after one hour.
•  Leave it aside for about 4-6 hours for the icing to harden completely.

NOTES:

• Can  use confectioners' sugar instead of normal white sugar.
• I have powdered the white sugar and have sieved it until there were no lumps or sugar crystals in it.
• This way, it would be easy to work with the Royal Icing.
  
• Lemon Juice avoids crystallization of Sugar and also helps in hardening the icing.
• Use only 1 teaspoon of water at a time.  
• I used 6 teaspoons of sugar while making this Royal Icing and I got the needed consistency.
• Adjust to suit your preference.  Sometimes you may need more or less water depending on the type of sugar, heat used to cook etc.,
• Do not boil or cook Royal Icing for a long time.  
• The idea is to just heat it up and adjust the consistency of the Royal Icing.
• It should be in a flowy consistency, which would be easier when it comes to pouring it out on to the Christmas Cake.  
• And also facilitates even spreading of the Royal Icing over the cake.
• You don't need to spread it out or even it out with any spatula.
  

EGGLESS TUTTI FRUTTI CAKE

    Yet another Eggless Cake, which can brighten up the Season if you are in search of Eggless, Butterless Cakes. A simple yet decadent cake, with colourful candied Raw Papayas aliasTutti Fruttis. My love for these tiny bits of colourful candied fruits has followed me since my childhood. Our neighbourhood bakeries sold loads of baked goodies with these Tutti Frutti that it has become so synonymous to baking for me. They were in each & everything sold in those Bakeries - Right from a Rusk, Bread, Bun, Coconut Bun, Cakes, Topped as a garnish on icings, etc., & etc.,

    Most of the Cakes sold in the name of Fruit Cakes in our neighbourhood Bakeries had loads of Tutti Frutti in it. And they always sold a cake in the name of Tutti Frutti Cake, a simpler version of the former. Walking by the neighbourhood bakery meant seeing a Tutti Frutti cake on display. So when I made Tutti Fruttis at home, I wanted to recreate the old-fashioned Tutti Frutti Cake reminiscent of a carefree childhood. But as ever, I couldn’t resist twisting the recipe with my latest addiction for Eggless Cakes. So instead of the traditional version, this is an Eggless & Butterless Tutti Frutti Cake with Orange Liqueur in it. I used 1/2 a Cup of Cointreau(Orange Liqueur) in this Cake for the mild booziness & it comes with a citrusy note of Orange. This Tutti Frutti Cake was a cornucopia of flavours & colours, and it got over in no time.

    This Eggless Butterless Tutti Frutti Cake is utterly moist, fluffy, soft and above all, it can be whipped up within no time. A simple & foolproof Cake and suits well to be served for the upcoming festive season too. You can add it to your Christmas Goodies along with the all-time favourite & the most traditional Rich Fruit Cake or the Light Fruit Cake.

    Tutti Frutti means mixed candied fruits. It’s a confectionery made with the flavours of different fruits. But in India, it’s made with raw papaya mixed with artificial flavouring & colouring. These homemade Tutti Fruttis are way far easier to make. They are like little delicious gems that brighten up the cake & also compliment well with other flavours beautifully! This Cake tasted too good with the Orange Liqueur in it. If you do not prefer to add alcohol in this cake, then substitute Orange Liqueur with fresh Orange Juice, or avoid adding Orange Liqueur or Orange Juice. Make it simpler, with just the Tutti Frutti. A hint of Orange/Lemon Zest along with these Tutti Frutti works like a charm in this Eggless Tutti Frutti Cake.

    While adding Candied Fruits in a cake, there is a simple trick which you have to keep in mind while adding the tutti-frutti to the batter. Toss them with a bit of flour until each Tutti Frutti is well-coated well with the flour. This trick prevents them from sinking to the bottom. Then fold in the flour-dusted Tutti Fruttis into the batter. Again, I most important point to remember - do it gently and don’t overmix. These Eggless, Butterless Cakes doesn’t need overzealous mixing.

For more CAKE RECIPES, Click here...

Recipe Type - Cake, Dessert

Difficulty - Medium

Yields - 1 Medium Sized Cake

Author - SM

Preparation Time - 20 - 30 Minutes

Cooking Time - 45-50 Minutes

For more EGGLESS CAKE RECIPES, Click here...

HOW TO MAKE EGGLESS TUTTI FRUTTI CAKE

EGGLESS TUTTI FRUTTI CAKE

INGREDIENTS:

For Tutti Frutti Cake Batter:

Curd/Yogurt - 1 Cup (270 Gms)

Sugar - 1 Cup (240 Gms)

Vegetable Oil - 1/2 Cup (110 Gms)

Vanilla Extract - 1 Tspn

Orange Liquer(Cointreau) - 1/2 Cup

Orange/Lemon Zest - 1 Tbspn

Tutti Frutti - 3/4 Cup

All-purpose Flour - 2 Cups (340 Gms)

Baking Soda - 1/8 Tspn

Baking Powder - 1 Tspn

Salt - a Pinch

Water - 4 Tbspn

For a detailed recipe on HOW TO MAKE TUTTI FRUTTI, Click here...

EGGLESS TUTTI FRUTTI CAKE

METHOD:

For Eggless Tutti Frutti Cake Batter:

• Sieve All-purpose Flour along with Baking Soda, Baking Powder & Salt once and keep it aside.
• In a large bowl, combine Curd/Yogurt, Sugar & Oil.
• Whisk it using a hand beater or a wire whisk until sugar dissolves. 
• Beat all the above ingredients using a hand whisk or an electric beater. 
• Just beat until the sugar dissolves, do not overbeat.
• Dust the Tutti Frutti with a bit of All-purpose Flour & toss them until each piece is well-coated with the flour. 
• Now add the Flour mixture alternated with Orange Liqueur/Orange Juice in two or three batches.
• Then fold in the flour-dusted Tutti Fruttis into the batter. 
• Add in the Orange/Lemon Zest.
• Gently fold it up using a spatula.
• Fold all the ingredients until well combined.
• Pour in 4 Tbspns of Water and fold it again until well combined.
• Keep the batter aside.

For Eggless Tutti Frutti Cake:

• Preheat the oven at 180 Degree Celsius for about 10-15 Minutes.
• Grease the Cake Tin and dust them up with the Flour. 
• Line the greased Cake Tin with Baking/Parchment Paper.
• Pour in the Orange Cake Batter into the tin.
• Let the Cake batter spread-out naturally.
• Once all the batter is poured into the Cake Tin, gently hit the Cake Tin to settle(even-up) the batter.
• Bake the cake in the preheated oven at the centre rack at 180 Degree Celsius for about 45 -50 minutes or until the skewers come out clean.
• Let the Tutti Frutti Cake cool in the Cake Tin on a rack.
• Remove the Eggless Tutti Frutti Cake from the pan carefully and peel off the baking paper.
• Cut the Tutti Frutti Cake into the desired shape and store it in an airtight box.
• When stored properly, it lasts up to 3-4 days @ room temperature.

For Longer Shelf Life:

• Wrap it in plastic wrap and refrigerate the Cake. Can be refrigerated up to a week.
• Before serving, remove them from the plastic wrap and serve once it reaches the room temperature.

EGGLESS TUTTI FRUTTI CAKE

NOTES:

• For easy removal, ensure there is an inch of baking paper (parchment paper) overhanging the edge of the baking pan.
• For the best tasting vanilla cake, stick to flavourless vegetable oil. In my opinion, Sunflower Oil/Canola Oil works best.
• Be careful not to over mix the batter.   Otherwise, the cake will become dense and heavy.
• This is a mildly sweet cake, Can adjust the amount of sugar to suit your preference. 
• I have used 3/4 Cup of homemade Tutti Frutti in this recipe, Can add more or less to suit your preference. 
• I have used 1/2 Cup of Orange Liqueur(Cointreau) in this recipe.
• This Tutti Frutti Cake was rich with Orange Flavour.
• Can substitute Orange Liqueur(Cointreau) with Orange Juice.
• There is no need to add sugar & water while making fresh Orange Juice.
• Do not over-bake the cake, as it continues to cook in the pan as it cools.
• Adjust the baking time according to your oven settings.