11 Tips for Christmas Cake, Indian Style

5. Coat Fruits with Flour to Prevent Sinking

A simple but essential bakery trick is to dust soaked and drained fruits with a little flour before folding them into the batter. For about 250–300 g of prepared fruit, toss with 1–2 tablespoons of plain flour or cake flour until lightly coated. This creates a thin barrier so the fruit won’t immediately sink to the pan’s bottom during baking. After dusting, shake off any excess flour so you don’t create lumps in the batter. Fold the fruits into the batter gently in the last stage, using a spatula to distribute them evenly. Avoid overmixing: fold just until the fruits are combined. If you’ve soaked fruits in liquid, drain them well and pat them dry to avoid adding extra moisture to the batter. For sticky glacé cherries or candied pieces, chop them smaller and toss with flour too. This step is small but noticeable; it helps you get even fruit distribution and those bakery-style slices that look good on a plate.