How do you prevent fruit from sinking in fruitcake?

You're right to be concerned about fruit sinking in fruitcake! It's a common problem, but there are a few ways to prevent it:

1. Coat the fruit:

* Flour: Dredging the fruit in flour before adding it to the batter helps absorb moisture, preventing it from sinking.

* Egg white: Brushing the fruit with egg white will create a barrier around the fruit, preventing it from sinking.

* Gelatin: Dissolving gelatin in a little water and brushing it onto the fruit will create a film that prevents it from sinking.

2. Prepare the fruit strategically:

* Cut fruit into smaller pieces: Smaller pieces of fruit are less likely to sink to the bottom.

* Use dried fruit: Dried fruit is denser and less likely to sink than fresh fruit. If using fresh fruit, make sure it's very well drained.

* Add fruit gradually: Don't add all the fruit at once. Add it in batches, mixing well after each addition.

3. Bake carefully:

* Don't overmix the batter: Overmixing can develop gluten, resulting in a dense cake that's more likely to sink the fruit.

* Bake at a low temperature: Baking at a low temperature for a longer time will help the cake cook evenly and prevent the fruit from sinking.

4. Consider the recipe:

* Choose a good recipe: Some fruitcake recipes are more prone to sinking than others. Look for recipes that specifically address this issue.

Important Note: No matter what you do, some fruit sinking is almost inevitable. But by following these tips, you can minimize the problem and create a fruitcake that's evenly distributed and delicious.