- Extract strength: Tutti frutti extract is very concentrated. Start with the listed amount and avoid adding more than an extra ½ teaspoon, or the flavor can become artificial or overpowering.
- Candied fruit prep: Lightly chopping the tutti frutti ensures even distribution and cleaner slices. Always toss it with flour to prevent sinking.
- Butter temperature: Butter should be soft but not melted. If it’s too warm, the cake may turn greasy or dense.
- Mixing: Cream the butter and sugar well for structure, but once the flour is added, mix gently to keep the crumb tender.
- Pan choice: A light-colored metal pan works best for even baking. Dark pans may cause over-browning before the center is done.
- Doneness check: Pound cakes bake longer than standard cakes. Check with a toothpick or skewer in the center—it should come out clean or with a few moist crumbs, not wet batter.
- Cooling: Let the cake rest in the pan briefly, then cool fully on a rack to prevent sogginess.
- Flavor development: This cake tastes even better the next day as the tutti frutti flavor deepens.
- Storage: Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: Wrap slices or the whole cake in plastic wrap and foil; freeze up to 2 months for best texture and flavor.
Tutti Frutti Pound Cake
This Tutti Frutti Pound Cake is rich, buttery, and dense with a soft crumb, infused with classic tutti frutti extract and studded with colorful candied fruit. It’s a cheerful, old-school cake perfect for slicing, gifting, or serving with tea or coffee.
Servings 12 slices
Calories 420kcal
Cost $8 for entire recipe
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- 9×5-inch loaf pan or bundt pan
- parchment paper (optional)
- Cooling rack
- Toothpick or cake tester
Ingredients
Cake Batter
- 1 cup 226 g unsalted butter, softened
- 1 ¾ cups 350 g granulated sugar
- 4 large eggs room temperature
- 1 tbsp tutti frutti extract
- 1 tsp vanilla extract
- 2 cups 250 g all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup 120 ml whole milk
- ¾ cup tutti frutti candied fruit mix, lightly chopped
- 1 tbsp all-purpose flour for tossing fruit
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ¼ tsp tutti frutti extract
Instructions
Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a 9×5-inch loaf pan or bundt pan.
Cream Butter & Sugar
- Beat butter and sugar on medium-high speed for 3–4 minutes until pale and fluffy.
Add Eggs & Extracts
- Add eggs one at a time, beating well after each addition.
- Mix in tutti frutti extract and vanilla extract.
Combine Dry Ingredients
- Whisk flour, baking powder, and salt in a bowl.
Mix Batter
- Add dry ingredients to the batter in three additions, alternating with milk.
- Mix just until combined—do not overmix.
Fold in Tutti Frutti
- Toss candied fruit with 1 tbsp flour, then gently fold into the batter.
Bake
- Pour batter into prepared pan and smooth the top.
- Bake 70–80 minutes, or until a toothpick inserted comes out clean.
Cool
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Optional Glaze
- Whisk glaze ingredients until smooth and drizzle over cooled cake.