I recommend you go to King Arthur's site and research using frozen fruit in cakes. I defer to them as one of the 'experts' in the field. They may have issues with color bleeding, too much moisture, and tips for concerns with adjusting moisture or flour, etc.
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I recommend you go to King Arthur's site and research using frozen fruit in cakes. I defer to them as one of the 'experts' in the field. They may have issues with color bleeding, too much moisture, and tips for concerns with adjusting moisture or flour, etc.
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