Keep getting this problem when baking holiday fruit cake. Fruit all sags to the bottom leaving top of cake with just the cake (looks like pound cake). I've tried coating the fruit with flour, doesn't help.
Any suggestions?
Keep getting this problem when baking holiday fruit cake. Fruit all sags to the bottom leaving top of cake with just the cake (looks like pound cake). I've tried coating the fruit with flour, doesn't help.
Any suggestions?
Maybe your batter isn't thick enough to support fruit?
Try this.
Mix the batter, not adding in the fruit.
Pour half the batter into the pan(s), filling in the bottom half of the pans (or muffin tins - I use this technique with blueberry muffins).
Coat with fruit with flour (or sugar, etc) if you will.
Add the blueberries / fruit to the remaining half of the batter and stir in, gently in the case of blueberries, as you don't want the batter to turn blue.
Add this remaining fruit-filled batter to the upper part of the pans or tins which currently holds the first half of fruitless batter. Don't stir it once it's in the pans - the idea is that the fruit will have twice as far to travel before it hits the bottom. Bake immediately in a pre-heated oven.
-Belle
I flour the fruit, and I make sure that the batter is not too thin. I suspect that the problem is the result of the batter being too thin.
What sort of flour do you use?
High Grade or Strong flour is designed more for fruit cakes.
Pauline.
I'm inclined to think that the batter may be too thin. Try putting less liquid in to make the batter slightly heavier, then add the fruit but be sure to fold it in. Then put into cake tin and bake for approx. 1 hour at 180 degrees C (350 F). Test with skewer for doneness. The fruit should help to keep the cake moist.
I make the batter so thick that I almost cant stir it, and i can put fruit on the top to decorate and it stays there!
Less liquid, more flour!
I make Fruit Cake cookies and they tell me to dredge the fruit cake mix in flour before adding to the other ingredients.
hi jh,
i always ttake the fruit and then add it to the flour mixture, toss really well and then i sift it and then add flour and then stir in fruit, this should stop your fruits from sinking. i've even add the fruits to the flour mixture and add all at the same time.
good luck
remember,STRESSED spelt backwards is "DESSERTS"
happy cooking
Ron
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