If pieces of fruit sink to the bottom in a fruit cake, the fix is tossing the fruit in a thin coating of flour before adding it to the batter; the flour clings to the fruit's wet surface and creates grip that helps it stay suspended in the batter for longer.
Why does fruit sink to the bottom?
Fresh or dried fruit pieces are usually denser than the batter around them; while the batter is still liquid in the oven, the fruit sinks under gravity before the batter has a chance to set. The longer it takes for the batter to rise and firm up, the more time the fruit has to work its way down.
If the batter itself is thin and runny, the same problem gets worse; a thicker batter holds fruit suspended much better, while a thin one offers little resistance as the fruit sinks. Wet fruit — canned or freshly washed — added without draining it properly also thins the batter further and makes it easier for the fruit to slide down.
How do you keep fruit from sinking?
Tossing the fruit in a pinch of flour and sifting off the excess before adding it to the batter is the most common and effective method; the flour leaves a fine texture on the fruit's smooth surface that gives it something to grip. Folding the fruit in at the very last stage, just before the batter goes into the tin, also shortens how long the fruit sits free in the batter and lowers the risk of it sinking.
Keeping the batter a touch thicker than the recipe calls for, even if that just means an extra spoon or two of flour, noticeably improves how well it holds fruit suspended. Wet fruit should be dried thoroughly with a paper towel, and cutting it into smaller pieces where possible helps too, since smaller pieces are less prone to sinking than large ones.
Does it vary by type of fruit?
Light dried fruits such as raisins and currants tend to sink less, while heavier, juicier fruits like apple and pear carry a higher risk of settling at the bottom. Canned fruit used without draining both thins the batter and sinks quickly under its own weight, so in recipes that call for canned fruit, the draining step should never be skipped.
Does the shape of the tin matter?
A tall, narrow tin gives fruit a longer distance to sink through than a wide, shallow one, so the same batter can show different amounts of sinking depending on the tin used. Pouring a thin layer of plain batter into the tin and pre-baking it for a few minutes before adding the fruited batter on top is another method, since it gives the fruit something to sit on rather than sinking to the bare tin.
Silicone moulds conduct heat a little more slowly than metal tins, which can delay the batter setting and give fruit more time to sink; raising the oven temperature slightly for these moulds helps offset that difference. Bringing the fruit to room temperature before folding it in also keeps a sudden temperature change from throwing off the batter's consistency.
Comments (2)
Kuru üzüm yerine kuş üzümü kullandım, hem daha hafif olduğu için daha az battı hem de una bulama adımını uyguladım; kek dilimlendiğinde meyveler neredeyse eşit dağılmıştı.
Meyveleri tek tek una bulamak yerine hamurun kendisine bir iki kaşık daha un eklesem aynı işi görür mü, yoksa fazladan un kekin genel dokusunu kurutup sertleştirir mi?
İkisi farklı iş görür; hamura eklenen fazladan un kıvamı koyultup meyveyi bir miktar destekler ama meyvenin kendi yüzeyine tutunmaz, bu yüzden yine de dibe kayabilir. En güvenlisi ikisini birlikte, hem meyveyi unlayıp hem hamuru biraz koyu tutmaktır.