DH and I follow a low fat eating regime. I've been making low fat or no fat cakes for a couple of years now, no problems. I've recently devised a recipe for cherry and almond loaf, which tastes delicious but the cherries sink to the bottom. I've tried making it twice, first time I used whole glacé cherries. Today I halved the cherries and made the mixture a bit stiffer but the cherries have all ended up in the bottom again. Any advice? Thanks.
Is anyone interested in the terror attack in Moscow?