Introduction:
If you love bakery-style loaf cakes that slice beautifully and taste even better the next day, this
Tutti Frutti Loaf Cake is for you. It’s soft, buttery, and dotted with bright, jewel-like pieces of
candied fruit (tutti frutti) that bring sweet pops of flavor in every bite. The crumb is tender and moist, the aroma is warm
with vanilla, and the look is instantly festive—without needing fancy decorations.
Tutti frutti (also called candied fruit bits) is popular in tea cakes and festive bakes because it holds its shape, stays
colorful, and adds sweetness without making the cake watery like fresh fruit can. That makes this loaf incredibly reliable:
easy to mix, easy to bake, and perfect for slicing and serving with tea, coffee, or as a simple dessert.
This recipe is beginner-friendly but tastes like something from a pastry case. You’ll also get tips to keep the fruit from
sinking, plus variations—like orange zest, cardamom, or a simple glaze—to make it your own.
Ingredients:
For the loaf cake
- 1 3/4 cups (220g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup (120ml) milk (or buttermilk for extra tenderness)
- 3/4 cup (120g) tutti frutti (candied fruit bits)
- 1 tbsp flour (to toss with the tutti frutti)
Optional flavor boosters
- 1 tbsp orange zest (or lemon zest)
- 1/2 tsp ground cardamom (or cinnamon)
- 2 tbsp chopped nuts (almonds/pistachios) for crunch
Optional glaze (simple and pretty)
- 1 cup (120g) powdered sugar
- 1–2 tbsp milk or orange juice
- 1/2 tsp vanilla extract
- Pinch of salt
