Lightly grease and line a 9 by 5 inch loaf pan with a piece of parchment paper
Using 1 tbsp of flour, coat the 1 cup tutti frutti and keep it aside. Coating the tutti frutti with flour will prevent them from sticking to the bottom of the cake when the cake is baking.
SIFT THE DRY INGREDIENTS
Sift flour, baking powder, baking soda, and salt into a bowl and keep it aside. Sifting the flour helps in breaking up any lumps in the flour and will be easier to mix into other ingredients.
MIX THE DRY INGREDIENTS
Beat the oil and sugar until light for about 2 minutes. If you are using a stand mixer, fit with the paddle attachment and beat the oil and sugar on medium-high speed.
Add in the eggs one by one and mix till its light and fluffy. Fluffing up the eggs is an important step to add height and sponginess to the tutti frutti cake. The more you beat the eggs, the less you will get that eggy smell from the cake.
Add the vanilla extract.
FOLD THE DRY INGREDIENTS INTO THE WET INGREDIENTS
Start by adding a little bit of the flour to the wet mixture. Then add the milk. Alternate between flour and milk. Starting and ending with flour. Make sure to not over mix.
Fold in the flour-coated tutii frutti.
Pour the tutti frutti cake batter into the greased loaf cake tin. Sprinkle some more tutti frutti on top
BAKE THE TUTTI FRUTTI CAKE
Bake the cake in the preheated oven for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove it from the tin and cool on the rack completely.