2007-02-18 15:56:55 · 5 answers · asked by xbe613 2 in Food & Drink ➔ Cooking & Recipes
This applies to all dried fruits and to nuts as well. Dust them well in flour, and shake off the excess, then add then to the batter.
2007-02-18 16:01:37 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Prepare your cake mixture according to your recipe. Dust the raisins lightly in flour and remove excess flour by putting the dusted raisins in a sieve. Then add them to your cake mixture and fold them carefully. This applies to dried fruits as well.
2007-02-18 18:59:29 · answer #2 · answered by paulchen 3 · 0⤊ 0⤋
My guess would be that you let it cook for awhile without the raisins, maybe 10 or 15 minutes, just long enough that it becomes not so liquid. Then the raisins will be in a solid enough base that they won't sink. I never bake with raisins though, because I think they're gross.
2007-02-18 16:03:20 · answer #3 · answered by rebecca h 2 · 0⤊ 1⤋
You use part of the flour in the recipe to coat the raisins before you add them into the mixture. Just separate them with your hand and apply the flour. Add the raisins last.
2007-02-18 16:05:04 · answer #4 · answered by Barbra 6 · 0⤊ 0⤋
Well, I don't know how to keep your raisins from sinking, but I do know how to make a simple solution to it. When taking out your cake, flip it upside down so that the raisins are on top... and ta-da, you got raisins on the top of your cake! Hope I helped you. K, buh bye!
2007-02-18 16:46:33 · answer #5 · answered by Anonymous · 0⤊ 1⤋