What to do about the cherries?

[ColinM50]

A few years ago we stopped at a Garden Centre in Lincolnshire and had a tea and a piece of Almond and Cherry cake. The cake was delicious and I asked the girl on the checkout whether they made it or bought it in. "Dunno" was he reply "and the cook's gorn 'ome so can't ask her".

Couple of days later I made one at home from an online recipe but it wasn't anywhere near as good so phoned the garden centre and after much checking with directors and executive chefs, they finally sent me their recipe.

I've made it a few times since but the cherries keep sinking and though it tastes really good, the cherries are all at the bottom. Tried washing them and drying then and coating in flour, cutting in half etc, but they still sink

Any ideas as to how I can stop it?

[tgr]

put them on when the cake is close to done?

[Riley Blue]

Q:
Why do cherries sink to the bottom?

A:
They contain a lot of moisture and syrup. Need to quarter, wash and dry thoroughly before adding to the cake mixture. Addition of ground almonds to the cake mixture helps suspend the cherries as well.

Source: Mary Berry.

[oscmax]

Roll the cherries in ground almonds before they go in

[ColinM50]

Tried both of those, washing, drying and rolling in flour/almonds to no avail. Only other suggestion is to cut out the milk in the recipe and make the mix a bit thicker so they don't sink. Dunno if that'll work, will try it next week