BarbaraHelen2013 wrote: »
As Tinkerbellang says, I’d normally take a spoonful of the weighed flour and toss it with the dried fruit (especially fruit such as glacé cherries) to prevent it from sinking.
Swirling jam through the batter works just fine, either in the bowl for a more marbled effect or in the cake tin for a more rippled style.
Shouldn’t cause any issues at all.
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