Can anyone help, please? Whenever I make a raisin or sultana cake, the fruit always sinks to the bottom. I've tried baking at different temperatures and using a drier mixture but the same thing happens. Is there some secret I need to know?
I read on Pinterest that dusting the fruit with flour helps keep it from sinking to the bottom of baked goods. Supposedly this also works with chocolate chips and nuts.
That's a good suggestion, I'll need to bear that in mind. Because the consistency of the mixture of my cakes and cupcakes is so thin and runny, the fruit/chocolate chips are nearly always too heavy to be supported by the mix. The amount of cupcake with chocolate gathered at the bottom I could've saved had I known this advice earlier...
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