It's Friday and it's tip time. A question which I'm being asked quite often is "Why does fruit sink to bottom of cakes/muffins/breads? This does not happen just with fresh fruits, but with dried fruits, nuts and even chocolate chips at times. So why does this happen?
Since these add-in ingredients are heavier than the batter, they tend to sink to the bottom of the pastries making it soggier. How can you avoid this? The solution is quite simple. Just toss the fruit with couple tablespoons of flour (simply scoop it from the measured dry ingredients for the recipe) before folding them into the batter. This will prevent the fruit from sinking to the bottom. You can follow the same tip with dried fruits and candied fruits too. Since they tend to be sticky, toss in the flour and try separating the pieces with your fingers. For bigger fruits like whole candied cherries, even tossing it with flour wouldn't help. You will have to cut them into small pieces and then sprinkle it with some flour.
Check out recipes using Tutti Frutti or Candied Peel as one of the ingredients:
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Hefina JONES says
I've tried that and it doesn't work grr
Steven P Bryant says
I've been baking for 30 years and adding flour by itself doesn't keep the fruit and nuts from sinking.
Linda says
Tossing the dried fruit (raisins) in flour is not helping the fruit , it still goes to the bottom. Any other tips?
Madhuram says
Maybe heavy coating with flour instead of lightly tossing?
Robyn says
Fruit still sinks. Tried it again today with a much denser plain cake recipe only adding small amount of sultanas and chopped dried apricots. No luck. Need a fool proof remedy
Katherine UK says
This is an old tip (and I am 35years old) The rubbing in flour trick does not work for me 🙁
Unless it is a rich fruit celebration cake, packed with fruit (such as my Xmas/ wedding cake) - my fruit /still/ sinks, even when my cake batter is stiff enough to hold it (another tip is to make sure your batter is not too runny)
I think I have tried everything to no avail. Guess I'll just have to stick to my Xmas/wedding cake recipe.
Alaine Spain says
I also having same problem have tried mixing some flour with also tried mixing in all the flour but still fruit drops to bottom of cake
So any other ideas would be great
Madhuram says
Hmm..usually that does the trick.
Gowri Rao says
I have been looking for a good tutti frutti cake recipe.Finally found one and tried baking the cake.
The cake turned out awesome....loved the texture and taste.Thank you for this wonderful recipe.
Madhuram says
You're welcome Gowri.
Meeta says
gr8.....thanks for the tip....I sure its gonna be of gr8 help to me.....
sudha` says
oh wow...feels good that i unknowingly ..out of laziness used to mix in dry fruits with the flour..;p...thanks for the tip
vaishali says
thnx dear.....grt tip...though have been following this since quite sometime now:)
Priya (Yallapantula) Mitharwal says
wow, that is a nice tip 🙂
Priya Sreeram says
hey this is a lovely tip- thanks for sharing !
Bernie Daly says
Don't open the oven door to check until cake is almost cooked. I have made Christmas cakes for years and never had fruit sink. I put the tin in a brown paper bag that comes well above the tin, then cover with a circle of card to prevent top from burning. I check at 3.5 hrs and it may need 15 mins more to finish