Tutti Frutti Loaf Cake

Baking the Cake

1. Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown on top and spring back lightly when touched. Keep an eye on the cake towards the end of baking to prevent it from overbaking, as oven temperatures can vary.
2. Once baked, remove the Tutti Frutti Loaf Cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. This will help the cake set and prevent it from becoming soggy.

Serving Suggestions

• Serve the Tutti Frutti Loaf Cake as a delightful breakfast treat, an afternoon snack, or a light dessert. It pairs wonderfully with a hot cup of tea or coffee.
• For an extra touch, drizzle the cooled cake with a simple glaze made of powdered sugar and lemon juice, or dust with powdered sugar for a light, sweet finish.
• If you like, serve it alongside fresh fruit, such as berries or citrus slices, for added brightness and flavor.

Notes

• If you don’t have buttermilk, you can substitute it with regular milk or make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes before using.
• For a more festive version, you can add a bit of ground cinnamon or nutmeg to the dry ingredients for added warmth and spice.
• This cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Simply thaw at room temperature before serving.