How to keep raisins from sinking to bottom of cake mix?

when you mix in the dry ingredients, toss in the raisins too. the flour will help it rise and not sink. this applies to chocolate chips too. just remember to put in the raisins before you put in ANY of the wet ingredients, even the pumpkin.

if the recipe says to put in the raisins later, DONT!! they are just going to sink to the bottom!!!!!!!!!!!!!!!

hope this will resolve your raisin issue!

1

Chop raisins into small pieces before putting them in your batter. This will make them lighter overall and keep them from sinking, especially if you are using cake flour (which is finer than all-purpose flour).

2

Make your cake with all-purpose flour in your recipe instead of cake flour. All-purpose flour is not as finely ground as cake flour and holds ingredients in the batter up a little better.

3

Toss your raisins in flour or in the mixture of dry ingredients before putting them in the batter. This helps the raisins hold their place in the batter better than if they are thrown in uncoated.

By not ADDING raisins God's sake who likes raisins????????

Maybe add them to the top, after it has already been baking for a while, so they will sink part way down. Or is this idea too half-baked?

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Coat them with flour

I've heard about coating them in flour, too.

Soak them for an hour in Rum or whiskey till they plump up.