Have you ever heard of tutti frutti cake? Perhaps not. It actually candied fruit peels that are called tutti frutti I love this cake very much but you have to love candied fruit peels to appreciate this cake. The fruit peels have a slightly bitter taste to them which when candied tend to mellow down but still have a unique taste to them. The cake is not bitter in any way but candied fruit peel does not taste like regular dried fruits. Personally, I think you either love it or hate it. I know friends who will eat candied fruit peel for a snack and then there are those that don’t even like the smell. My husband won’t touch it. I love it.
Step-by-step: Glace fruit cake – tutti frutti
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a 10-cup Bundt pan, ensuring all surfaces are well-coated to prevent sticking.
Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using a hand mixer or stand mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, avoiding overmixing. Add Candied Fruit and Nuts: Gently fold in the mixed candied fruit and nuts (if using) until evenly distributed throughout the batter. To prevent the fruit from sinking, toss it with a tablespoon of flour before adding it to the batter. Bake the Cake: Pour the batter into the prepared loaf pan or Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 15-20 minutes of baking. Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely. Dust and Serve: Dust with powdered sugar. Slice and enjoy the Candied Fruit Pound Cake with a cup of tea or coffee. This cake is perfect for festive occasions or as a delightful everyday treat. Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth and pourable. If the consistency is too thick, add more milk or sugar. Drizzle the glaze over the cooled cake for a sweet finishing touch. You can also decorate with additional chopped candied fruit for a colorful presentation.
Tips for Success
Use Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature before mixing. This helps create a smooth batter and ensures even baking. Cold ingredients can cause the batter to curdle, resulting in an uneven texture. Properly Prepare the Pan: Grease and flour the loaf or Bundt pan thoroughly, reaching all the nooks and crannies. This prevents the cake from sticking and makes it easier to release from the pan after baking. A non-stick baking spray with flour is also a good option. Pat Dry the Candied Fruit: If your candied fruit is sticky, pat it dry with a paper towel before adding it to the batter. This helps prevent the fruit from clumping together and sinking to the bottom of the cake. Toss Candied Fruit in Flour: Toss the chopped candied fruit in a tablespoon of flour before folding it into the batter. This helps distribute the fruit evenly throughout the cake and prevents it from sinking during baking. Avoid Overmixing the Batter: Mix the batter until the ingredients are just combined. Overmixing can cause the cake to become dense and tough. A light hand will result in a tender, fluffy cake. Check for Doneness: Use a toothpick to test the cake’s doneness. Insert it into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done. If it comes out wet, bake for a few more minutes and check again. Every oven is different, so keep an eye on the cake. Cool the Cake Properly: Allow the cake to cool in the pan for 15 minutes before removing it. This helps the cake set and makes it easier to remove from the pan without breaking. After that, transfer it to a wire rack to cool completely before glazing. Store Properly: Store the cake in an airtight container at room temperature for up to 4 days to maintain its freshness. For longer storage, wrap the cake tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw it at room temperature before serving. Customize with Your Favorite Ingredients: Feel free to add your favorite candied fruits or nuts to the cake. You can experiment with different combinations like candied ginger, raisins, or dried cranberries to suit your taste.
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