Preheat the oven to 180°C and prepare the 8 inch square baking tin or you can also use 2 loaf tins by brushing it with some oil and lining with a baking paper.
Add a tablespoon of flour on the tutti frutti and coat them well.This way the tutti frutti will not sink in the batter. keep it aside.
In a bowl sift in together all purpose flour, baking powder, baking soda, cardamom powder and a pinch of salt and keep it aside.
In a large bowl add the butter and powdered sugar together and beat it with a hand whisk until light and fluffy and pale.
Now add in the eggs, one at a time and beating after each addition of egg until incorporated. Do not over beat.
Add the flour mixture along with the vanilla extract and with a spatula fold everything together. (If you think the batter is too dry add 1-2 tsp of milk and fold it lightly.)
Add the flour coated tutti frutti to the batter and lightly fold it.
Slowly pour the thick batter in the prepared baking tin and smoothen it slowly with the spatula. Sprinkle some tutti frutti on top if desired.
Bake it in the oven for 22-28 minutes. Check it after 22 minutes by inserting a tooth pick. When you Insert a toothpick to it will come out clean.
Remove from the oven and let it cool.
Preheat the oven to 150° C. Line a large rectangular baking pan with parchment paper. Now cut the cake into 3/4 inch strips.
Place the cake rusk on the baking tin and bake in preheated oven for 15-18 minutes on each side.
Remove from the oven. Let it cool complete on a cooling rack. Store it in an airtight container for 2 weeks. Enjoy!!