Nutty Pineapple Tutti Frutti Cake Recipe (White Fruitcake)

Step 1: To begin making Nutty Pineapple Tutti Frutti Cake Recipe (White Fruitcake), Prepare an 8 inch square or a 9 inch round pan by brushing it with butter or oil and sprinkling 1 tbsp flour over it

Step 2: You can also use a loaf pan if you want the slices to be big

Step 3: Preheat oven to 150°C

Step 4: In a large mixing bowl, add salt and baking powder to the flour (reserving 2 tablespoons) and using a sieve or a strainer, sift the flour mixed with baking powder and salt into another bowl

Step 5: Put all the fruits and nuts in another bowl and add the remaining 2 tablespoons flour

Step 6: Mix well

Step 7: This ensures that all the fruits do not sink to the bottom of the cake

Step 8: Combine oil/butter and sugar in a large bowl and beat in a hand mixer until smooth and creamy

Step 9: Add eggs one by one, beating very well after each addition

Step 10: Add vanilla essence/bean mix and beat again

Step 11: Now keep the bowls of fruits and flour together

Step 12: Alternatively fold 2 tablespoons of fruits and 2 tablespoon of the flour into the egg mixture

Step 13: Fold, using a spatula and mix the ingredients ensuring maximum air is incorporated, following an up and down movement of the spatula

Step 14: If the mixture is too dry, then add the milk

Step 15: The mixture should be thick but not stiff

Step 16: You should be able to spoon it out into the prepared pan

Step 17: Pour the batter into the pan and thump it on the kitchen countertop to remove any air bubbles

Step 18: Bake for 90 minutes or 1-1/2 hours at 150°C till a skewer inserted in the centre comes out clean

Step 19: Allow the fruit cake to cool for 30 minutes and remove from the pan

Step 20: Serve Nutty Pineapple Tutti Frutti Cake with piping hot tea made with homemade Chai Ka Masala Recipe and Indian Style Jeera Biscuit Recipe