Non sinking cherries loaf

[mummybear701]

A seemingly never ending task for me - a cherry loaf where the cherries don't sink. I've tried the usual tips like wash cherries, coat with flour, half them, all to no avail.

Specifically I am wondering about using a stiffer batter, like 225 flour, 175 butter/sugar, 3 large eggs. It could conceivably have 2 outcomes, giving more resistance to the cherries to sink OR taking longer to cook through and give the cherries too much time to sink.

One I've never understood is creating air bubbles to push the cherries back up during during baking.

Let me know when you crack it

I've only ever managed it cutting them into tiny bits I'm afraid!

I saw a tip for blueberry muffins, that would probably work for this. You mix the batter but before you put any fruit in, put some of the plain batter in the bottom of the tin. Then add the fruit to the batter and fill the tin as usual. So long as the batter is thick, the layer of plain batter will stop them sinking to the bottom. Apparently.