Urgent help please

[Fisharefriendsnotfood]

O have a cake in the oven. Should have been cooked 10 mins ago and top still wet. It's at right temp, recipe said 9" cake tin or loaf tin so I used a 2lb load tin. Is the tin too small? Should I just leave till cooked? Will it be ruined?!

Help me please

All ovens are different. Have you stuck a skewer in to see if the middle is cooked?

Yes the top middle is actually wet still

the difference between a cake tin and loaf tin is huge, what sort of cake is it?

It is taking longer because the loaf tin is deeper than a cake tin. It is likely to be raw in the middle too. Would suggest lowering the temp slightly, putting a ramekin dish full of water in the bottom of the oven (to prevent the cake from drying too much) and cooking longer. Not guaranteed to work, but quite likely ( has worked for me in the past).

I don't think you'll ruin it by cooking it longer though. If the top is the it that isn't cooking, I'd put the cake lower down in the oven if that makes sense. Although if it's a fan oven it should make no difference.

It was a recipe for an "any flavour mixer cake" someone on here posted. It's out now. Looks okay but think the tin was too small. Thanks for all the advice