In baking cakes of any size is it possible to substitute frozen fruit
(without sugar or juice) in place of fresh???? Thank you for any and
all answers in advance.

Far as I can tell, someone wrote:
>In baking cakes of any size is it possible to substitute frozen fruit
>(without sugar or juice) in place of fresh???? Thank you for any and
>all answers in advance.

Yup. I do it all the time with berries, apples, peaches, pineapples,
etc.

Getting fresh fruit simply isn't possible, (or cost effective) all the
time.

wrote:

>In baking cakes of any size is it possible to substitute frozen fruit
>(without sugar or juice) in place of fresh????

In general, yes. Add the fruit right at the end, just before putting
the batter into the pans, and mix in gently and quickly. You *may*
need to allow an extra minute or two of baking time, depending on how
much fruit there is.

Some fruits don't freeze well, so you may have some 'oops' results.
They'll still taste OK, but the texture may be a little odd.

--
Jenn Ridley :