What is the best method to use when adding raisins/nuts to cake batter?

Answer 1

do it while the mixture is dry, you will get the fruit more evenly distributed throughout the cake

Answer 2

Before adding the raisins and nuts to the batter ,mix them with some flour (so the don't stick to each other) and then add to the batter.That will help to distribute the fruits evenly in the cake.

Answer 3

I would use the traditional folding in method this way you do not lose any volume or density in the batter keeping the air you have beaten into the batter by whisking you will basically destroy all that volume the beaters made for you.

Answer 4

Best idea is to lightly coat the nuts, fruit and so on with flour. This will help to keep them from all gathering at the bottom of the cake.

Answer 5

Toss them in some flour first. The flour coats them and doesn't let them sink to the bottom of the batter.

Answer 6

Exactly as Claire E said...toss in a bit of flour before mixing in the batter. They won't sink and will distribute evenly.

Answer 7

I understand from others that you need to wet them and then coat them in flour completely before putting in the mix. Prevents them sinking.

Answer 8

My Mum always said you should coat them in flour so they dont sink, then fold them into the cake mixture at the end after you have beaten it...

Answer 9

for a even distribution, add raisins and nuts when the mixture is dry.
wow. i actually remember some of my home ec. :)

Answer 10

Roll them in flour before adding them. It helps keep them from sinking to the bottom. Also fold them in gently rather than stirring.