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How do I prevent dried fruits
(and nuts) from sinking in cake?
Q: When I bake a fruit cake (fruit preserves, etc.)
the fruit tends to settle at the bottom of the cake after it
is baked. How do I correct this problem. Thanks.
A: Sinking dried fruits (and nuts) can be prevented
if they are placed on a baking sheet and heated is the oven until
just slightly warm, then tossed in flour to coat before adding
to the cake batter at the last, stirring only until they are
incorporated throughout the batter.
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