when baking a cherry cake how do i stop the cherries sinking to the bottom?

Answer 1

Roll them in flour first.

Answer 2

First of all you have to have a batter that's relatively thick. If the batter is too thin, nothing you do will keep them from sinking.
Now assuming you are using the right consistancy batter, be sure the cherries are dry then shake them in a paper or plastic bag containing some flour, then gently fold them into the batter as the last step before baking.

Answer 3

toss the cherries in about a teaspoon of the flour I have weighed out for the cake. This will stop them going to the bottom

Answer 4

add enough flour to the cherries in a separate bowl and combine to cover each cherry. Then add to pie filling. Use this technique for other baking recipes with nuts, chocolate chips, dried fruits, etc.

Answer 5

Coat the cherries in flour earlier stirring them into your cake batter. this could shop them suspended by way of the cake. on the different hand, use a heavier cake recipe (i think of a Madeira cake could do the trick!)

Answer 6

when its still cooking like 1/2 way put the cherry in so it won't sink as fast cause the cake is a little more sturdy

Answer 7

Coat the cherries in flour first

Answer 8

you can roll them in flour but I find it a better tasting cake if you put the cherries in a food processor and blend it in to the batter

Answer 9

If glace cherries wash them well first,dry, then dust in some of the flour from the recipe.

Answer 10

Coat them in flour(lightly)

Put the cherries in a bowl and sprinkle a little bit of flour in, then mix it in with your hands.

Answer 11

roll them in flour/chocolate power, depending on the kinda cherry cake. Can i have some? xx