Many people, when they cross the cake and see a wet, fruity mushroom on a compact bottom, blame the recipe that chose. Truth usually lies elsewhere – it is a way to prepare dough and ingredients, and even the order of adding them.
The key to the perfect fruit cake are the only fruit. Of course, they should be of the best quality, but not only is that. We must make sure they are dry. For larger fruits (e.g. rhubarb or strawberries), cut them into smaller pieces. Then, already thoroughly dried, Gently sprinkle with flour – wheat or potato. It’s best to do it through a strainer, because in this case we will avoid any lumps. The flour will stick to the fruit and then combine with the dough and make them not fall to the bottom.
Also check:
It is also important The order of adding ingredients and cake consistency. In the latter case, it is very possible that too lightly the dough simply will not maintain relatively heavy fruit. Let’s also pay attention to the order in which we add ingredients to the dough. Best add fruit at the endliterally just before inserting the sheet in the oven. Thanks to this, they will not have time to fall to the bottom.
Most cakes, unlike, for example, baked meats, do not like too high temperature. This is also the case with fruit cakes. If we put them in a heated oven, there is a high risk that the fruit will fall to the bottom. All due to the fact that The high temperature is plugging the dough from the outside, and in the middle it will be liquid. In this case, the fruit will have ease of flowing down. Therefore, it is recommended to bake fruit cakes at moderate temperatures. Then the fruit will always remain upstairs.
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