I can’t remember the last time K asked me to bake something for him. Usually he hates the way the house smells when I am baking!! weird i know… but then… that’s him… quirks and all… So when a few days ago he asked me to bake “that kind of cake you get in these small bakeries, with the coloured tutti fruiti” I was determined to make it the best damn cake he’s eaten in that category! After all I had a point to prove… “ask and you shall receive … don’t just turn your nose up at my baking….” Is this making sense? I thought not…. Anyways then, over to the cake, I browsed a few recipes and then decided, pound cake it was going to be. I usually bake with vegetable oil, but since K asked, I was going to use “real butter”. I recall a pound cake calling for equal quantities of everything… so i just went ahead and made it up.
The batter was simple enough to make, but horror struck me when 10 minutes after popping the cake into the oven, the power went off!! i sent out an SOS to three baking pros. They all responded with a “let it stay in the oven, the texture may suffer and may sink a bit, but other than that no major damage”. So much for wanting to do all of this for K!! anyways, an hour later the power was back on and i extended the baking time by 5 minutes. The cake turned out fabulous. The texture was crumbly and yet rich with all that butter, I tasted and realised I’d really forgotten what baking with real butter tastes like!! I would definitely reduce the amount of butter tho, because it was too much for me!
K came back late that evening and forewent his dinner for a big piece of cake, and the next morning he wanted it for breakfast. I will surely be making this again considering the response it got! Try this one out…. its a winner!!
Eggless Cake with Tutti Fruiti -(makes 8 -10 slices)
(I made a really small portion, but feel free to double the ingredients)
1 cup All purpose flour (maida)
tiny pinch of salt
1 teaspoon baking powder
1/3 teaspoon baking soda
Sift all of the above together
2/3 cup butter at room temperature
2/3 cup sugar, powdered
1 teaspoon vanilla extract i made my own from this recipe
2 tablespoons ground flaxseed mixed with 2/3 cup warm water
1/2 cup milk at room temperature
2/3 cup mixed tutti fruiti and glaze cherries, chopped small
In a mixer or manually with a whisk and a bowl, Cream the butter and the sugar till smooth and fluffy, add the flaxseed mixture, vanilla extract and mix thoroughly. Add the flour in about 2-3 portions alternate with the milk, mixing well to incorporate it. Add the tutti fruiti and mix with a spoon or spatula. Grease a 6 inch baking dish (i used a bundt / tube pan). Pour the batter into the baking dish and bake for 20-22 minutes in a preheated oven at 185 degrees celcius. Check at 20 minutes with a cake tester and increase baking time by 4-5 minutes if required. Mine was done in 22 minutes. Cool in the pan completely on a wire rack (i forced mine out and hence it didnt come out clean). Slice and serve. i suppose this can be stored in the refrigerator, mine did not last for even 24 hours!!