Tutti Frutti Tea Cake

                                                                             

                                                                             

Nostalgia made me try out this cake recipe the first time recently as I remembered relishing Tutti Frutti Cake as a child.  I liked it so much that I made it several times after that. It is one of those cakes that you can enjoy at just about any time. It satisfies the little hunger pangs in between meals, it is seriously delightful at tea time and as a dessert served with chilled custard or ice cream.

As I found out, Tutti Frutti Cake is fairly quick and easy to make. Stored in an airtight container it stays fresh for several days. So, go ahead and try it...enjoy it and be sure to share it. A cake is so much more fun to eat when in the company of friends and family, isn't it?

This is my first post of 2017 so I would like to wish everyone out there a very happy new year. May the year bring peace, good health and happiness to you and your dear ones.

Ingredients: 

6 oz sugar
6 oz butter
6 oz flour
3 eggs
1 cup glazed cherries of three colours
1 1/2 tsp baking powder
1 tsp vanilla essence
Few drops of yellow colour
2-3 tbsp milk

Method:      Sieve flour and baking powder together at least two times. Add the glazed cherries to the flour and keep aside. Separate eggs and beat whites till stiff using electric beater.  In a separate bowl beat butter with the electric beater. Add powdered sugar and continue to beat till light and creamy. Add vanilla essence. Add egg yolks one by one beating well after each addition. Add yellow colour. Mix. Add the stiff egg whites and gently fold it in. Also add the flour mixture alternating with milk. Fold with a light hand till well mixed.

Pour the batter into a greased and floured loaf pan and bake in a preheated oven for 30 minutes at 180 degrees C.

                                                                             

Take out the eggs and butter from the refrigerator a little time before you begin so that they come to room temperature. Sieving the flour lightens it so it is beneficial to do it and sieving it two or three times with the baking powder helps to mix both thoroughly to ensure even baking.  Always use a clean and dry beater when whipping egg whites otherwise it will not get properly whipped. That is why I used the beater to whip egg whites first and then the butter. This is a dense cake so batter will be slightly thick.