A cake question please

[hickybank]

A friend of mine was assking my advice about a cake making problem she has

She makes a Cherry tray bake but she finds the Cherrys always sink to the bottom o9f the cake even when chopped.

She uses a Victoria sponge cake mix which I said was possibly the problem as the batter is too light to hold the Cherrys.

My advise was to use a Maderia cake mix as this should take the weight of the fruit.

What are your thoughts or ideas on this please
Cheers
Terry

[suffolk]

I was told by my baking Grandma to rinse glacé cherries in hot water to remove the syrup, cut into quarters and toss in flour from the amount in the recipe.

[hickybank]

Hi Suffs, she said she has tried that & also dusted with flour but still gets the same result
Terry

[Ratatouille]

I agree with you both. Rinse the cherries, dust with flour and add to a Madeira cake mix. A victoria sponge just isn't robust enough to support them.

[Suelle]

Agree with the others - just increase the flour slightly in the cake mix used at the moment - use an extra 50g of flour for every 200g in the recipe. That's more or less a madeira mix.

[hickybank]

Thank's i wll pass that info on
Terry

[Amber]

And to pat dry to remove syrup or water.