Tutti Frutti Cake

Add Tutti Frutti Candy (1 cup) to a bowl. Reserve a few to sprinkle on top before baking. Add All-Purpose Flour (4 Tbsp). Mix well and set aside.

Sift All-Purpose Flour (1 3/4 cups), Baking Powder (1/2 tsp), and Salt (1 pinch).

Preheat the oven to 300 degrees F (150 degrees C ).

Prepare the cake tin by spreading a little butter all around the tin and then dust with a little flour on all sides uniformly, and knock out any excess flour. Optionally, you can line the tin with parchment paper.

Beat the Butter (3/4 cup) for 2-3 minutes and add Powdered Confectioners Sugar (1 cup) to it. Beat until it becomes fluffy.

Add Eggland's Best Classic Eggs (2) one at a time and beat well. It should become light and airy. Add Vanilla Essence (1 tsp) and combine. Next, add flour and Milk (1 cup) in batches and make a smooth batter. Add flour-coated tutti frutti to the cake batter. Gently fold in using a spatula.

Pour the batter into the prepared cake tin. I have used two small cake tins. Sprinkle a few tutti frutti on top. Place the cake tins in the oven and bake for 30 to 35 minutes.

Insert a wooden skewer in the middle and check. If it comes out clean then the cake is ready. Remove from oven and let it cool.

Once the cake is cooled well remove it from the cake tin. Let it cool for some more time. Cut and serve with a cup of tea or coffee.