christmas cake

[cheryl1]

Why does fruit in christmas cakes sink to the bottom? I cook my cakes at the recommended temperature for the recipe 150c and time 2hours and 30minutes. I also test the cake is cooked by pushing a skewer into the middle and check it comes out clean.

[castironchef]

Because the fruit is heavier than the batter and sinks before the proteins in the batter gel and provide sufficient structure to hold them up.

Maybe you should use a thicker batter.

[foodpump]

Castiron is right, maybe a thicker batter, or you can try the old flour trick: Make your batter as per usual, but save a little of the measured flour, then toss your fruit in the flour and fold in.

Oh, do you "massage" your fruit? Instead of soaking, I toss the fruit, booze, fruit juices, etc into a mixing bowl and with the flat beater, mix it gently for a few minutes. This softens up and bruises the dried fruit, allowing it to soak up the liquid. It usually takes a week of soaking without agitiation to acomplish the same thing....

[cheryl1]

Thanks to both castironchef and foodpump for taking the time to reply to my question. The advice you have given me is appreciated and i will use the advice next week which will be my third attempt at making a christmas cake.

[castironchef]

Please let us know how your next batch comes out.

[cheryl1]

Thank you castironchef and foodpump i followed your good advice and please to say it worked.

[castironchef]

Excellent!