How to Keep Fruit Cake from Sinking During Baking
Sprinkle a little bit of baking powder across the base of the cake pan (tin) prior to adding the fruit cake batter.If you are using parchment paper (baking paper), sprinkle the baking soda over that.
Pour in the batter over the top of the baking soda.
Bake as usual.Follow the instructions for your recipe properly - in conjunction with complying accurately with the measurements and cooking directions, the baking soda should do the trick.
QuestionThe fruit has already been soaked in wine, how do I prevent them sinking?Amy273Community AnswerAdding approximately 100g of self-rising flour can reduce the amount of sinking.Thanks!
QuestionMy cake did rise but the fruit stayed at the bottom. What happened?wikiHow ContributorCommunity AnswerTry cooking the cake a few minutes and then add the fruit when the cake batter is firmer.Thanks!
QuestionI made a lovely brack and it turned out perfect but with the next two, the all fruit sank to the bottom. What went wrong?Ann HupeCommunity AnswerToss dried fruit with a little flour to coat. Make sure the fruit and nuts are diced and not whole because the bigger the fruit or nut, the more likely it will sink.Thanks!
QuestionIs it baking soda or baking powder?wikiHow ContributorCommunity AnswerNeither, toss the dried fruit with a little flour to coat it. Cut fresh fruit like apples or glacé cherries into smaller pieces and then coat them.Thanks!
My fruit cake is cooked through, the fruit is evenly dispersed, but it still sinks in the middle?
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Video: How to prevent nuts,fruits,dry fruits,chocolate chips etc from sinking while baking
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Date: 05.12.2018, 21:00 / Views: 52182