In a bowl, take tutti fruiti, nuts and raisins. Add 1 tsp of maida and mix well. This step is to avoid sinking of tutti frutti to the bottom of the baking tray.
In a big mixing bowl, take curd and sugar powder. Whisk it gently so that curd becomes smooth and sugar dissolves.
To the curd + sugar mix, add baking powder and baking soda. Mix gently. You will see bubbles coming out. Keep the bowl aside for 5 mins.
Meanwhile, Sieve maida once or twice. Preheat oven at 180 degree c for 10 minutes and grease the baking tray nicely.
After 5 min, you will see curd mixture would have risen well with frothy texture.
Add vanilla essence, salt & oil.
Now, add half of the sieved maida and fold it gently. Again add the remaining half and mix it slowly and nicely such that there are no lumps. But be gentle, the mixture should not lose its air particles. Lastly add the tutti frutti mix.
Pour this batter into greased a loaf tin. The final batter should be of dropping consistency and not too thick. Tap slightly to level and to release air gaps.
Place the loaf tin in the preheated oven and bake it at 180 deg C for 30-40 minutes. Just 5 minutes near the end take the baking tin out and brush the top with milk. Put it back inside the oven and cook until it is completely baked.
Transfer the cake on a wire rack and allow it to cool . Once cool / warm cut to slices and relish your eggless tutti frutti cake with tea/coffee or eat as a snack.