this post was submitted on 30 Dec 2025
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Ancient trick for even fruit distribution which you probably know, but I'm putting it out there anyway - use some of the flour for the recipie to coat the fruit before including. Helps the fruit stay buoyant in the mix. Works for anything up to and including smallish stoned cherries. Chunks of plum/apricot/peach/pineapple need to be 2 cm or less square or they're too heavy and will sink anyway. If the cherries are large, then they do better if halved. This hack helps with dried fruit too, especially if the dried fruit has been soaked in tea or brandy etc.
This was a cooked/bottled mix. Sort of a very chunky sauce/jam mix. It mostly seems to have been absorbed into the cake, which has made it very moist and flavourful.
Yummm. Save me a slice for elevenses.