*GED* wrote:
>
> When ever I bake Cakes for my Family,they generally turn out pretty
> good.However there is one thing which (lately) always seems to
> happen.After I have Baked the Cake in the Oven and allowed it to cool
> down,when I cut
> into it the fruit "Always" seems to have "sunk"!?!?!? to the bottom of
> the Cake.I have tried everything I know to prevent this
> happening.Although the Cakes turn out very good,and my Family eat them
> almost straight away,and they always compliment me on my Baking.This
> is "One" thing I would like to solve.I was Head Cook in a Old Peoples
> Home before I retired 12 years ago,I have thought about it might be
> just me losing my touch,but the more I think about it the more
> convinced I am that I must just be forgetting to do some rudimentary
> preparation would
> be most grateful for some of your suggestions to remedy this
> fault.Thank you in anticipation.


I just made my Christmas (light) fruit cake the other day. The recipe I use
makes a very thick batter. The fruit does not budge during the baking.
The batter I use is 2 cups soft butter, 2 cups sugar, 8 eggs, 1 cup sour
cream, 3 Tblsp lemon juice, 2 tsp. lemon rind 5 1/2 cups flour and 1/2 tsp.
baking soda 1 tsp. salt. Then I use 3 cups raisins, 2 cups each green and
red cherries and 2 cups pineapple. I leave out the dates and pecans. I toss
the fruit in the flour mixture before stirring it into the wet ingredients.
It is so think I have to wet a spatula to spread in into the loaf pans.