When making dense fruit cakes such as a Christmas cake, the batter needs to be heavy enough for the dried fruit and nuts to be suspended in it; if it's too thin the fruit will sink to the bottom.
The next day, after the mixture has reached room temp, fold through the flour and then pour the mixture into the cake tin. Allow it to bake and voila. The thing is, Christmas fruit cakes ...
Dan Lepard's cake is very easy to make with a moist crumb and no need to soak the fruit – it's ideal for wedding cakes or christening cakes. Preheat the oven to 170C/335F/Gas 3 and line a 25cm ...