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Topic: blueberry coffeecake & blueberry muffins w/ crumb top  (Read 925 times)
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« on: February 28, 2010 11:43:41 AM »

I never cook and decided it would be a good idea to start

« Last Edit: February 08, 2011 01:59:35 AM by Figit » THIS ROCKS   Logged

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« Reply #1 on: February 28, 2010 12:06:21 PM »

I have a fruit cake recipe from my high school days which requires coating the fruit in the flour before adding to the rest of the mix.  Somehow, I remember (being some 20 years go) my Home Ec. teacher explaining that this step was required to stop the fruit from sinking to the bottom of the cake. 

So, I put the flour (and other dry ingredients) in a separate bowl then add the fruit.  Toss the fruit until all the fruit is coated with the flour.  Then I add this to the 'wet' ingredients.
« Reply #2 on: February 28, 2010 12:57:52 PM »

I am going to have to try this the next time I make anything baked with fruit


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« Reply #3 on: February 28, 2010 04:41:50 PM »

I also learned that tip in home economics--always flour the wet fruit before putting into any mix...it works for pancakes so maybe it will work for you!

Doesn't matter, though--your stuff looks yummy and it all eats the same no matter where the fruit is!  yum yum yum

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