This Tutti-Fruity Fruit Cake from my childhood is one of the strongest food memory I have from childhood. The sweetness of the cake with its pretty tutti fruity bits in the middle just makes me so happy and reminds me of the carefree days of childhood.
Regular readers of this blog and the ones who have read any of my interview’s in media have often heard about a tutty fruity fruit cake that my mom used to bake. That I grew up eating as a child. It is one of the strongest food memory I have from childhood.
I have very fond memories of me sitting with mom and assembling this cake, eating little tutty fruity along side and getting gently scolded by mom for that. Of licking batter from the mixing bowl resulting in a slightly paining stomach in the night (I had a sensitive stomach growing up and raw eggs won’t sit with me) but hiding it from mom or she wouldn’t allow me to do that next time.
Being teased by my didi that if I lick that bowl so much, there will be rain on my wedding day. Yes, that’s a silly little belief they have up north that if you eat out of cooking vessels, there will be rain on the wedding day. rolls eyes
I also have clear memories of taking the cake to school and showing off and proudly telling everyone that my mom baked that cake! So innocent childhood was. I wonder if kids these days take any pride in their mum’s cooking and baking. Anyways, coming back to track, so this time when I was in Delhi ,I got mum to make this again with me and then I shared it with Ojas and surprise, he has taken it to school today as snack. Life does come a full circle after all.
Here is a video of the recipe as well! Subscribe to the Sinamon Tales Youtube channel for more such nostalgia filled recipes 🙂
Fruit Cake from my childhood
- 2 cups all purpose flour (maida)
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1 cup sugar
- 4 eggs large
- 1 tsp vanilla essence
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt a
- Grease and line a square 8 inch pan with parchment paper. Pre heat the oven to 180C while you assemble the cake together.
- Sift together all purpose flour, baking powder, baking soda and salt twice and keep aside.
- In the jar of your mixie (that's how mom used to do back then, one can use a handheld mixer) beat together butter, oil and sugar till light and fluffy.
- Add eggs one by one and beat well. Add vanilla essence and mix.
- Now gently fold in the flour mixture. In the end rub tutty fruity with a little flour and fold in the batter.
- Pour the batter in the prepared pan, sprinkle nuts of choice on top and bake for 35-40 minutes at 180C.
- Cool completely and enjoy a slice with tea or milk.
- The cake stays well for 2-3 days in an airtight container but never lasts that long!