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Jamaican Tutti Frutti Cake
Jamaican Tutti Frutti Cake is a traditional Jamaican recipe for a classic sponge cake flavoured with strawberry and pinapple essences that contains the fruit mix, tutti frutti in the batter. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jamaican Tutti Frutti Cake.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(over-night soaking)
Makes:
12
Rating: 
Tags : Baking RecipesCake RecipesJamaica Recipes
This recipe calls for tutti frutti, a Caribbean blend of raisins, candied cherries, candied papaya and mixed candied peel. I provide a link to my recipe for
how to make tutti frutti. Just go to the end of the recipe for the precise blend required here.
Ingredients:
180g plain Flour, sifted
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp fine Sea Salt
125ml Coconut Milk (or Cow's Milk) (add 1/4 tsp white vinegar if using coconut milk only to help the cake rise).
2 Eggs, beaten
1 tsp ground Nutmeg
50g brown Sugar
50g Coconut Oil, or Butter
1 tbsp Condensed milk
2 tsp Strawberry Essence
2 tsp Pineapple Essence
80g
tutti frutti, soaked in rum or fruit juice
extra flour for dusting the fruit
Method:
Pre-heat your oven to 170°C. Grease and line a large loaf tin and set aside.
Sift together the flour, baking powder and salt into a large bowl. Stir in the nutmeg then set aside.
Cream together the sugar and butter until light and fluffy. Now beat in the eggs one at a time, mixing thoroughly to combine after each addition. If the mixture is in danger of splitting, add a tablespoon of the flour and keep mixing.
Now work in the coconut milk (or cow milk), condensed milk and the essences, beating to combine.
Now add the flour mixture to the wet ingredients, working in 1/3 of the flour at a time until all the flour is added and it's just combined.
Drain the fruit mixture then dust with flour (this helps prevent it from sinking). Add to the cake batter and stir gently with a spatula until evenly incorporated (do not over mix or the cake will not rise).
Scrape the batter into your prepared loaf tin then transfer to the centre of your pre-heated oven. Bake for 55 minutes, until the cake is nicely browned and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
