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Tutti frutti cake

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By IsabelStainsby 29 Jul 2012 16:09	Tutti frutti cake I'm looking for a recipe for tutti frutti cake. I think there was one in an early Delia book but it's not one I've got. Google seems only to turn up recipes with cup measurements which I'm not confident about converting. Thanks!! Reply Quote
By Gerry 29 Jul 2012 16:20	Delia's cup conversions "I'm looking for a recipe for tutti frutti cake. I think there was one in an early Delia book but it's not one I've got. Google seems only to turn up recipes with cup measurements which I'm not confident about converting. Thanks!!" http://www.deliaonline.com/conversion-tables.html Reply Quote
By Welshcookie 29 Jul 2012 19:22	Cups Don't convert! Just buy yourself a set of metal measuring cups in any supermarket or kitchen shop and use them. Reply Quote
By IsabelStainsby 30 Jul 2012 19:11	Tutti Frutti cake recipe Thank you, this is helpful. Does anyone have a recipe for tutti frutti cake? Thank you! Reply Quote
By Linzechris 31 Jul 2012 07:47	Tutti Fruitti This is one by Dan Leppard which was printed in The Guardian some time ago. I've copied it here. Hope that is allowed. 'The Guardian, Saturday 31 March 2007 Little Richard isn't the only one to have enjoyed a bit of tutti-frutti, literally "all the fruits" in Italian. At the heart of this one is a cherry coconut pound cake moistened with pineapple and passion fruit. 432g tin crushed pineapple, drained 100g unsalted butter, softened 150g caster sugar 1 tsp vanilla extract 2 large eggs 50g desiccated coconut 1 passion fruit 175g plain flour 2 tsp baking powder 100g-200g glac&"233; cherries, halved 200g icing sugar Rum or orange juice Tip the pineapple into a sieve over a bowl and leave to drain - press it down with a spoon. You don't need the juice, and should be left with about 225g of pulp. Preheat the oven to 170C (fan-assisted)/325F/gas mark 3, and line a 2lb loaf tin with nonstick baking parchment. Beat the butter, sugar and vanilla with an electric whisk until light and fluffy, then add the eggs, one by one, beating after each. Beat in 125g of the pineapple, the coconut and the passion fruit flesh. Sift the flour and baking powder two or three times, then beat in. Wash and dry the halved cherries (the syrup coating will make them more likely to sink) and beat through the mixture. Spoon into the tin and bake for 50 minutes, or until a toothpick comes out clean. To serve, beat the remaining pineapple with icing sugar and a drop of rum or orange juice, and drizzle over the cake.' Reply Quote