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SOS! Fecking cake raw in middle!!!

(10 Posts)
Angelico Sun 21-Apr-13 22:39:09

Finally admitted defeat. Gwen I actually ripped the sodding thing open in the end and it was full of raw goo confused

Anyway with its innards exposed to the full force of the oven and a further 30 mins it is cooked but looks / smells like Xmas pudding. So going to have it with custard tomorrow night smile

Two and a half hours at least it had! So much for my lovely new loaf tin and delicious loaf cakes :-(

Is your oven on? grin

Sorry, not helpful. Erm. Two hours does seem a bit excessive.

Silly question. Are you sure you're not just sticking the skewer through bits of apple?

Angelico Sun 21-Apr-13 21:58:25

Over two hours now and still raw. It's defying the laws of nature now...

Angelico Sun 21-Apr-13 21:23:56

Oooh, okay Hob thanks, didn't know that. So just conventional oven setting?

I'm usually a fairy cake / muffin maker and they are much easier. Still baking here...

Why would recipe writer say it would only take 40 mins?! Why?!

HobKnob Sun 21-Apr-13 20:49:01

If you can turn off the fan setting on the oven then do so, cakes don't like fan ovens.

Angelico Sun 21-Apr-13 20:46:28

I took it out of the tin and just fired it on oven shelf in the baking paper liner thing. Cut it open just to check and it was actually raw in the middle. It's had an hour so I'll give it another thirty minutes.

Thank you for tips, I will follow them next time - if there is a next time! <glowers at cookery book>

Oh god a 2lb loaf tin cake takes at least an hour and a half to cook through. Second the advice, lower the heat and keep cooking.
Next time cover it and remove the foil for the last 20 mins to brown the top.
Enjoy!

I'd lower the heat and take it off the baking tray and keep going as you are..the top might not look as pretty but it will still bit omnomnomnom

Angelico Sun 21-Apr-13 20:27:31

Apple cake in my shiny new 2lb loaf tin. Gave it the recipe 40 mins in fan oven, perfect on top but raw in middle, gave another 10, still cake goop on skewer. Have put foil over top shiny side down 'to direct heat to middle of cake' as recipe book said.

I had the loaf tin on a baking tray, could that have slowed it down? Will it be okay if I just keep giving it 10 min bursts?

It's still in. I was peeling apples for hours I tell ya! Was planning a large slice with a cup of tea and Endeavour on ITV+1 once DD was in bed... <weeps>

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