To help prevent a fruit cake from sinking during baking, you can follow these tips:
Properly distribute the fruit: Ensure that the fruit is evenly distributed throughout the cake batter. If the fruit sinks to the bottom, it can cause the cake to sink as well. Toss the fruit in a little flour before adding it to the batter. This helps to coat the fruit and provides some extra stability.
Use the right leavening agents: Make sure you're using the correct amount of leavening agents like baking powder or baking soda as specified in the recipe. These agents help the cake rise and maintain its structure.
Cream the butter and sugar well: Creaming the butter and sugar together properly creates air pockets in the batter, which contribute to a lighter texture and better structure. Beat them together until light and fluffy before adding other ingredients.
Gradually add the flour: When adding flour to the batter, do it in stages rather than all at once. Mix it in gently until just combined. Overmixing can lead to a dense cake that is more prone to sinking.
Preheat the oven properly: Make sure your oven is preheated to the correct temperature before putting the cake in. Sudden changes in temperature can cause the cake to sink.
Avoid overloading the batter with fruit: While it's important to have enough fruit for flavor, too much fruit can weigh down the cake. Be mindful of the amount of fruit you're adding to the batter and ensure it doesn't exceed the recommended quantity.
Bake at the right temperature and time: Follow the baking instructions in the recipe carefully. Baking the cake at the correct temperature and for the appropriate duration allows it to cook evenly and helps it maintain its structure.
By following these tips, you can increase the chances of your fruit cake staying light and fluffy without sinking during baking.