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Tutti-Fruitti Cake


  • 1/2 cup shortening
  • 1 cup sugar
  • 1 whole egg + 1 egg yolk, beaten
  • 1/2 tsp. butter flavoring
  • 1 tsp. cherry flavoring
  • 1/2 tsp. orange flavoring
  • 1 cup raisins
  • Peel from 1 medium orange
  • 12 maraschino cherries
  • 1 cup nuts
  • 2 1/2 cups sifted flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • Juice of 1 orange, plus water to fill one cup


Cream the shortening and sugar until light and fluffy. Add the beaten eggs and the flavorings, blending well. Put the raisins, orange rind, cherries and nuts through the food processor and divide in half. Stir half the fruit mixture into the batter. Sift the dry ingredients together and add alternately with the one cup of liquid. Pour into two greased layer pans and bake approximately 35 minutes in a 350 degree F oven.


Tutti-Fruitti Icing:

  • 1/3 cup butter or margarine
  • 2 cups powdered sugar
  • 1 stiffly beaten egg white
  • Remaining fruit mixture

Mix together in the order given and ice cooled cake.

By Robin from Washington, IA


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January 6, 20070 found this helpful

What is to be done with the second half of the fruit mixture after the first half was put in the batter?

<b>Editor's Note</b> Sorry Frances, the Tutti Fruiti Icing recipes was left off (I've now added it) that uses the rest of the fruit mixture.

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