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Stop Fruit From Sinking to the Bottom of Cake

When baking treats that are filled with fruits, they sometimes sink to the bottom. Don't worry Bold Bakers, there's an easy way to stop fruit sinking!
Here's how to stop fruit from sinking to the bottom of cake!

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Hi Bold Bakers!

When your cakes are jam-packed with yummy goodies inside you want them to be well distributed. How to Stop Fruit from Sinking to the Bottom of Cake is a common question here, read on for the answer!  I love a good Blueberry Muffin that has a burst of fresh blueberry inside of it or my Irish Christmas Cake that is absolutely filled with dried cherries, raisins, and citrus that have all been soaked in a strong whiskey.

If you love these kinds of things, then you know they can tend to have something in common! Rich batters filled with tons of yummy stuff inside can sometimes all sink to the bottom. This is mostly because all of the goodies, whatever they may be, are heavier than that batter itself.

Well, now that we know WHY this is happening, I am sure you’re wondering how to avoid it, and if there’s a quick fix.

How to Stop Fruit From Sinking to the Bottom of Cake

All you have to do is give all your goodies (raisins, cherries, blueberries, currants, etc) a light coating of flour before adding them into your dough or batters. It’s just that easy!

The reason behind it is that this will give the dough or batter something to adhere to which holds these lovely bits in place in the bake. This improves the look of whatever you’re baking, as all of those pockets of goodness are now evenly distributed throughout the bake, as opposed to lumped together on the bottom of your cake tins! Do try this, I promise that you’ll never skip this step again once you see the results.

P.S When adding Maraschino (Glace) cherries, rinse them off first in water before tossing in flour to remove that heavy sugar syrup they are held in.

Showing fruit evenly distributed through the cake after following the steps on How To Stop Fruit From Sinking to the Bottom of the Cake.

Did you like this baking tip? I have lots more short videos just like this one that will help you get baking confidently in the kitchen. Get more Bold Baking Basics.

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Poojani Weerakkody
Poojani Weerakkody
1 year ago

Hi ma’am, Can we use this theory for chocolate chips and pieces of chopped dates?

Gail mainland
Gail mainland
2 years ago

That won’t work if you use brandy- soaked fruit in your cake. Any tips for that Gemma?

Stephen N Fisher
Stephen N Fisher
2 years ago

This would also apply to your microwave cup recipes as well!

Regina Simms
Regina Simms
2 months ago

Gumdrops seem to settle even with flour

David King
David King
3 months ago

This tip does not work. Doesn’t make any difference if the fruit is flored or not it still sinks to the bottom. A lot of remedies on the Internet state the mixture is too slack, if this is the case how can it be made thicker to alleviate the sink age without ruining the recipe.

Joan
Joan
5 months ago

My two boiled raisin cakes are ok but the raisins are not distributed evenly.

Bon
Bon
9 months ago

Hi I am coeliac and usually add an extra egg for the gf flour. I do coat my sultanas with flour but they still sink any advise.

Mary Ann
Mary Ann
10 months ago

The recipe I used said to coat blue berries in cornstarch and they sunk disappointed

Toni
Toni
1 year ago

Hi what recipe is the cake in the photo, I don’t see it in the gallery. Thank you 😊

David
David
1 year ago

Tried putting flour on fruit wallnuts,they still found their way to the bottom of the cake.Any other bright Ideas?

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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