I assume her pound cake batter would be thick. So how thick should a batter be when one wants to keep berries or raisins from sinking? I personally dont think coating with flour helps , it actually makes the raisins heavyer. Personally when i make cakes like fruit cake or plum cake with raisins and stuff i follow the recepie and i cooked for the first 10 minut on higher temperature then lower the temperature for the rest of the time depends how long needs to bake and stuff.
And I do think the thickness of the batter influence on the sinking. I had this problem and found that if I used a lower grade flour the fruits chocolate chips etc. If she is using cake flour, she can try replacing it with AP and see if that works. I have bake cakes with raisins and mixed fruits, I normally fold them in towards the end gently and do not stir too many times. Just a few gentle folds and pour the batter into the baking tin and into the oven.
Dean Anthony Anderson. How to keep raisins from sinking in pound cake? Share More sharing options Followers 0. Recommended Posts.
Posted April 14, I'm sure there is something written here about this subject. Link to comment Share on other sites More sharing options WHT Posted April 14, Living hard will take its toll Topic Starter. Posted April 15, Desiderio Posted April 15, K8memphis Posted April 15, Chop them a bit maybe, make them smaller???? Use currants??? Posted April 23, Lucy's Kitchen Notebook.
Hi there, I have bake cakes with raisins and mixed fruits, I normally fold them in towards the end gently and do not stir too many times. Hopes this helps Granulated sugar used instead of caster sugar. Mixture not mixed sufficiently, sugar therefore not dissolved. They contain a lot of moisture and syrup. Need to quarter, wash and dry thoroughly before adding to the cake mixture. Addition of ground almonds to the cake mixture helps suspend the cherries as well.
No or insufficient raising agent, mixture too stiff, mixture overbeaten or air knocked out, or insufficient whisking whisked sponge. Too cool an oven. Not cold before storing in tin. Stored in same tin as cake — the biscuits absorb the mixture from the cake. Stored in a moist enviroment. If biscuits contain glace cherries, apricots etc, the moisture from these seeps into the biscuit. Too much liquid — much better to have icing too thick, then it can be let down with more liquid very carefully and slowly.
Baking Tips Always read the recipe carefully, weigh ingredients using accurate measures and scales and follow the order of the recipe making sure nothing is missed out - ticking off ingredients and instructions as you complete them. Here are some questions and answers which I hope will help. Q: Why do cakes sink? A: Oven door opened too soon or under baking. Q: Why do cakes crack when baking? A: Oven too hot or cake placed too high in oven; the crust is formed too soon, the cake continues to rise, therefore the crust cracks.
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. You will have to cut them into small pieces and then sprinkle it with some flour. Your email address will not be published. By using this form you agree with the storage and handling of your data by this website.
Tossing the dried fruit raisins in flour is not helping the fruit , it still goes to the bottom. Any other tips? 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.
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