Cherries sink in cakes

[TwinklyMintHelper]

So, who bakes cherry cakes, and the fruit invariably ends up at the bottom! I have looked everywhere for a solution to this problem but none I have found have worked.
Any suggestions?

Assuming glace cherries - wash them, dry them and coat them in a little flour.

Once I've made the batter, I add about two inches worth (fruit free) to the cake tin...then I dust the fruit with some flour and add it to the remaining batter and put it in the tin on top of the layer of plain batter. Hope that makes sense! It helps a little.

What she said

Coming here to say dust in flour - it means they 'stick' in the mix rather than glide through it to the bottom, as the flour sticks to the cherries and then the moisture in the mix sticks to the outer coating.

I add them, frozen, to the batter at the last minute before pouring into the tin. Works for me but I don't think it's widespread advice, I found out by accident 😂

Definitely coat with a little flour - always stops them sinking to bottom in Christmas cake.

All of the above advice but bear in mind if your mix is more of a batter as some recipes as opposed to stiffish dropping consistency then gravity will take over! Thin mixes can't hold up heavy fruit or chocolate chips for example. Definitely wash and toss in flour and putting them in half way not a bad idea either but consistency of mix is very important.

It also helps spread the sunken cherries out if you put a layer of marzipan in the middle of the cake. So cherry cake, marzipan disk (about 1cm smaller in diameter than the tin), then more batter.

Thanks for all the advice - I’ll try all the suggestions and see how I get on!🙂🙂