I need help. I'm making my xmas cakes but this year I've decided to use a different recipe. I made the mix and discovered It was to put into a 9 inch deep cake tin but I only had 8 inch so I bunged the lot in there and it over flowed by about an inch but the baking paper kept it all in. It's been in the oven for 4 and a half hours as the recipe says but it's still raw in the middle. Have I totally ruined these cakes? Are they going to be all dry on the outside because the middle is taking so long to cook? :'-(
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