Add dry flour mixture into the wet mixture. Whisk it using a wire whisk until it comes together like a batter.
Add flour-coated tutti-frutti. Fold that into the batter.
Pour into prepared loaf pan. Spread the batter evenly using a spatula.
Sprinkle sliced almonds on top. (This is optional, I have done it for presentation purposes only).
Bake into the preheated oven for 45-50 minutes. Check the doneness by inserting a skewer or dry spaghetti into the center of the cake and it should come out clean.
Let the tutti frutti cake cool down in the pan itself for 5-10 minutes. Then loosen the sides using a butter knife. Then invert it onto the cooling rack and let it cool down completely. Slice and serve.
Use the room temperature milk. This helps the ingredients to combine better.
Don’t forget to coat the tutti frutti with flour. This step prevents them from sinking in the bottom. This is especially helpful when the batter is thin.
Don’t over-mix the batter after adding in flour. Otherwise, the cake may not rise as high and will result in a tough, dense cake.
Bake just until cooked through. Under-cooked and cake will sink in the center, over-cooked and cake will be dry.
Prefer a more sweet cake? You can increase the sugar quantity. I have tried with ¾ cup of sugar as well, the texture was perfect. But it was too sweet for me. I prefer my baked goods just sweet, so I can enjoy them with my coffee.
Substitute tutti frutti: Use candied fruit cake (peel) mix or dried fruits like raisins, cranberries or nuts like almonds, cashews, walnuts. You can use chocolate chips or rainbow sprinkles.
Flavor up the batter by adding almond extract or any fruit extract/essence like pineapple essence, lemon extract or orange extract.
Storage: The cake stays good for a day at room temperature in an airtight container. Leftovers can be refrigerated for up to 3-4 days. Individual slices can be wrapped with plastic wrap and stored in the freezer for up to 3 months. Thaw the frozen slices into the microwave by reheating at small intervals.