Pineapple And Tutti Frutti Cake

          Whenever I bake at home it's something that has cocoa  powder in it, like a brownie or a chocolate cake, as my daughter loves anything with chocolate. I had bought this tutti frutti on my last visit to the Indian store and was figuring out what to do with it, I had written down this recipe some time back and I made a few changes to make an eggless version. The cake turned out very moist and a little dense since I had replaced half the maida with whole wheat flour, but it was very good..

Need To Have

• Whole Wheat Flour - 1/2 cup
• All Purpose Flour Or Maida - 1/2 cup
• Brown Sugar - 1 cup
• Pineapple - 1/2 cup chopped
• Tutti Frutti - 1/2 cup
• Milk - 1 cup
• Lemon rind - from one lemon
• Lemon Juice - from 1/2 lemon
• Baking Powder - 1/2 teaspoon
• Baking Soda - 1/2 teaspoon
• Butter - 2 tablespoons
• Oil - 2 tablespoons
• Salt - a pinch

Method

          Sift the whole wheat flour, maida, baking powder and baking soda. Take butter and oil in a mixing bowl, add the sugar, mix, add the milk, mix well. Now, add in the sifted dry ingredients, mix well, blend in the pineapple and tutti frutti pieces, lemon rind and lastly the lemon juice. Pour this in a greased pan and bake at 375F for 35 to 40 mins. Cool and slice.
 

Sending it             
                to Zesty Palette for the Sweet Luv event,
                to Srav's Culinary Concepts for the Dish For Loved Ones event,
                to Tickling Palates for the Let's Cook-Sweet Somethings event,
                and the I Love Baking event,
                to Teenz' Yummy Delights for the Valentine's Day event,
                to Anzz Cafe for the Valentine's Special event,
                to Priya's Easy N Tasty Recipes for Srivalli's Kid's Delight event and
                to Sumee's Culinary Bites for the Bon Vivant event.

 Note

The original recipe had used an egg instead of the milk and almost 8 tablespoons of butter.
I forgot to dust the tutti frutti pieces with flour, so it sunk to the bottom, and I would reduce the sugar to 3/4 th cup, as we like our cakes a little less sweet.