Isn't it frustrating when you go to so much effort to make a delicious fruit cake only to find that the fruit has sunk to the bottom of the cake. Fear not - we have some helpful tips to stop it from happening.
You can reduce the liklihood of dried fruits such as cranberries or raisins sinking by lightly dusting them in flour before adding them to your cake mixture. Simply toss the fruit in a small bowl with a small scoop of flour and add the lightly covered fruit to your cake mix and follow the rest of the recipe as normal.
The light flour coating helps the fruit to 'stick' to the cake mixture better, stopping them from sinking.
If you are using fruit such as glace cherries or larger fruits such as apple, you will need to halve or quarter them before dusting with flour, as if left whole they will be too large & will sink.