Frozen fruit in cakes
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
4 posts
• Page 1 of 1
Frozen fruit in cakes
Hi all
Can any experienced bakers advise on this - sometimes I see tempting recipes for cakes, muffins, brownies etc. that use fruit within the cake batter, e.g. raspberries, blueberries, cherries.
I often have bags of these fruits in the freezer and wonder whether I could use them, and if so, whether to thaw them first. I assume when a recipe states 'raspberries' it means fresh ones, and frozen ones tend to be soggier than fresh when thawed.
Has anyone tried using frozen instead of fresh and how did it turn out? Do you make any tweaks, e.g. use less liquid than the recipe states, drain the thawed fruit? (A Google search gave mixed opinions.)
Thanks.
Can any experienced bakers advise on this - sometimes I see tempting recipes for cakes, muffins, brownies etc. that use fruit within the cake batter, e.g. raspberries, blueberries, cherries.
I often have bags of these fruits in the freezer and wonder whether I could use them, and if so, whether to thaw them first. I assume when a recipe states 'raspberries' it means fresh ones, and frozen ones tend to be soggier than fresh when thawed.
Has anyone tried using frozen instead of fresh and how did it turn out? Do you make any tweaks, e.g. use less liquid than the recipe states, drain the thawed fruit? (A Google search gave mixed opinions.)
Thanks.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Frozen fruit in cakes
At cookery classes we were encouraged to add frozen fruit as it didn't go quite so mushy during cooking (whatever you use needs to be separated but not thawed). I have done so many times since.
It was also suggested that if you wanted fruit to show invitingly at the top that you kept some back and pressed it into the cake attractively when it was halfway through cooking. It worked there but I'm usually a bit dubious about opening the oven door halfway through the cooking of a sponge-type cake!
It was also suggested that if you wanted fruit to show invitingly at the top that you kept some back and pressed it into the cake attractively when it was halfway through cooking. It worked there but I'm usually a bit dubious about opening the oven door halfway through the cooking of a sponge-type cake!
Re: Frozen fruit in cakes
I've used frozen raspberries in blondies and they worked well. However, the batter was thicker than cake mixture and the recipe specifically asked for frozen.
Re: Frozen fruit in cakes
Thanks both, sounds worth giving it a go. I like the tip about poking some of the fruit into the top halfway through cooking.
4 posts
• Page 1 of 1
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: Bing [Bot] and 41 guests