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I don't know then.I have been known to use double the quantity of cherries. So maybe they have know room to sink .
That's the one I used! The cherries sank to the bottom, and bizarrely to one side
this is the only cherry cake I have made where the cherry don't sink to the bottom. It is a very thick cake mix rather then say a victoria sponge mix.
I used to have a cherry cake recipe that had twice the weight of flour that you'd expect for 2 eggs, but, unfortunately, I've lost it.
Aha just remembered, the Delia method is to toss in ground almonds
Yes Mary Berry told me preen to make the mixture a little thicker when adding chic chips etc to batter.
Also I put more in than the recipe says. That helps too.
Yeah. Coat in flour should help.
I know there is a way round this, and completely forgot about it.Is it mixing them with the flour first?
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