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>
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 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>