Frequently Asked Questions
How do I prevent dried fruits (and nuts) from sinking in cake?
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.
The best method to prevent dried fruits (and nuts) from sinking in cakes is to first place them on a baking sheet and heat them in a 325F (160C) oven just until slightly warmed (not hot), then toss in all-purpose flour to coat, before adding them to the cake batter, stirring just until they are incorporated throughout the batter.
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