Cakes are a form of sweet food prepared from flour, butter, eggs, essence and baking powder. They are prepared mostly during any form of celebration.

This is a simple cake. Follow the recipe step by step and go through the notes. If you follow properly you will get a very nice spongy tutty fruity cake. This is a very small cake and I have baked in a 5 and 1/2 inch diameter round baking tin.


  • Maida 1 tea cup
  • Sugar 3/4 teacup
  • Cardamom 3 no.
  • Nutmeg powder 1/4 tsp
  • Butter 3 tbsp
  • Egg whites 2
  • Egg yolks 1
  • Tutty fruity 3 -4 tbsp
  • Vanilla essence 1 tsp
  • A pinch of salt
  • Baking powder 3/4 tsp
  • Baking soda 1/2 tsp


Sift maida, baking powder, baking soda and pinch of salt three times in a large bowl. Keep it aside.

Add a tbsp of flour to the tutty fruity, coat and keep it aside. This is done so that the tutty fruity doesn’t sink at the bottom while baking.

Separate the egg yolks from whites and keep the yolks and whites in separate bowls. Beat the egg  whites till they are stiff, beat the yolks also.

Preheat the oven for 10 minutes.

Blend the cardamom, sugar and nutmeg powder to a fine powder. Beat the butter till creamy , add sugar and nicely beat it.

Mix the egg whites and yolk. Beat it well. Add the vanilla essence and mix well.

Add little flour at a time and fold gently using a wooden ladle. 

Add the tutty fruity in it and mix in the batter.

Grease the 5 and 1/2 inch diameter round baking tin with butter, add 1/4 tsp flour and spread it all over the tray. Pour the batter into the tray.

Tap the greased tray and bake in a  preheated oven at 180° C for 30 minutes. Insert a knife or toothpick, if it comes clean the cake is baked.

Preheat oven for 10 minutes, bake at 180 °C for 35-40 minutes .

Delicious tutty fruity cake is ready, serve it evening tea.


  • Beat  Butter and sugar for at least 5 – 10 minutes. Starting on low speed then gradually increasing speed.
  • Sieve baking powder and maida/all purpose flour three times.
  • Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
  • Preheat 10 minutes before you place the batter. Too hot or too cold temperature will make the cake to fall.
  • To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
  • While folding the flour work quickly but gently.
  • Coat the tutty fruity with little flour so they wont sink at the bottom after they are baked.

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