After trying hands on; on the tutti fruity cake, obviously it was my turn to experiment with taste and texture 😛 So, here I present another version of the cake using condensed milk.


wheat flour – 1 cup

All purpose flour – 1 cup

Salt – 1/4 tsp

Baking powder – 1/2 tsp

Warm milk – 1/2 cup+1tbsp

Condensed milk – 1/2 cup

Curd – 1/2 cup

Oil – 1/2 Cup

Powdered sugar(brown sugar) – 3/4 cup

Baking soda – 1/2 tsp

Pineapple essence – 1/2 tsp

Tutti fruity – 4 tbsps


  1. Sieve the flours, baking powder and salt together 5 times.
  2. Blend the milk, condensed milk, sugar, curd, oil and essence together until well combined using an electric blender or a regular balloon whisk.
  3. Add the baking soda to the above and mix. Set aside for 3-5 minutes until you see tiny bubbles coming up.
  4. This is nothing but baking soda reacting in the liquid mix
  5. Start folding in the dry flour mix to the wet mix in parts ensuring no lumps remain.
  6. Add 2 tbsps of the tutti fruity and mix once or twice.
  7. Spoon in the batter into the greased and lined baking dish.
  8. Sprinkle the remaining tutti fruity over the batter.
  9. Tap the tins gently on the kitchen counter to level the batter and remove any large air bubbles.
  10. Bake in the pre heated oven at 170 degrees for 35-40 minutes or until a skewer inserted comes out clean.
  11. The cake will have a lovely golden brown top and starts to leave the edges of the tins once it is done.
  12. Invert over a wire rack after 5 minutes.
  13. Slice them into your desired pieces once the cake has completely cooled using a sharp knife preferably.

Notes – Since condensed milk is sweet in itself, you may want to reduce the sugar. I have used brown sugar hence have kept it as is. Brown sugar tend to be less sweet compared to white. Oven temperature may vary hence keep a watch on your bake


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