- 1 ½ cups butter
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 tsp finely minced lemon zest optional
- 3 cups flour
- 1 ½ tsp baking powder
- 3/4 cup undiluted evaporated milk
- 2 100 gram bags of Tutti Frutti + an additional ¼ cup flour
Cream together the butter and sugar well.
Add the eggs, one at a time, beating well after each addition until light and fluffy.
Beat in the vanilla and lemon zest.
Sift together the flour and baking powder.
Fold dry ingredients into the creamed mixture alternately with the evaporated milk, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.
Fold in the Tutti Frutti that have been tossed at the last minute in the ¼ cup flour.
Bake in greased and floured bundt pan or in a spring form pan, tube pan, or loaf pans lightly greased and lined with parchment paper. Bake at 300 degrees F for 1 to 1 3/4 hours depending upon the size of your pan. Small loaf pans may be done just under an hour so test them after 50 minutes. My bundt pan cake took the full hour and 45 minutes in my oven
Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done. Be careful not to go past this stage or the cake will be dry.
Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely