Some advice requested. Recipe says put cake mixture in 8in round tin. I want to put it in a 1lb loaf tin.

[peanutbutter]

will it spoil it? does cake mixture need to spread out like it would in a round, shallower cake tin? it's coffee & walnut cake (no icing.

Delia always says cake tin sizes are very important and not to be deviated from...I'd be worried it would be crispy on the top and uncooked in the midle, tbh. Loaf tins are for long cooking, solid sort of cakes, and round tins are for spongey...

Suzywong's around, she'll know.

bung it in - I generally do my own thing with cakes and they always come out ok!

The joy of MN. Two completely conflicting responses

if, when you pour it in, it's near the top, just keep an eye on it in case it overflows

also, if it is one of those sort of thick ceramic loaf tins, you may need to leave it a little longer so that all of it is cooked through (just stick a skewer or fork into it and if it comes out clean, it's cooked). If it starts to look cooked on top but isn't underneath, shove some foil over it and leave it to cook.

I'm sure it'll be fine!

the thing is kbear, whenever i attempt that insouciant, "bunging in" approach, it all goes horribly horribly wrong. OTOH, this cake is supposed to be left in the oven for around 50 mins so that's pretty long isn't it?

have you not got an 8 inch tin?

It'll probably be all right...

Delia would say that, that way she can peddle her own line of cake tins and grow prissier on the profits

How many eggs are in your cake peanutbutter? If it's one that relies on eggs, more than 2, for its main raising agent then you do need to have a large surface area.

Both my fellow MNers are right, but if you want to make a spongier, lighter cake then rather than a dense one then you need to use a flat tin.

Is it for the village fete? Wil you be judged? Is there money at stake?

see how near the top the mixture comes though - if it is too near the top and it does overflow, it might be a bit of a mess!

She recommends those Mermaid tins, doesn't she - that cost an arm and a leg. She'd faint at my mismatch of Woolies, Asda, and ones that used to belong to my Mum...and my rolling pin and cooling rack were my Grandma's

foxinsocks, yes I have got an 8in tin but I just like taking slices off loaf cakes. also, we've got a little loaf tin so I can keep it perfectly in the cupboard (like i do with banana loaves ). If i make 8in round cake then i'll end up eating the thing in the course of an afternoon coz i'll have no where to put the darn thing .

Ok. You could turn it into a loaf cake but will need to adjust temp and time. Obv it will take longer but you don?t want to burn the top. I would have it on 180 max (in my oven, depends how hot your oven is - about medium but watch it for hot fan ovens), middle shelf, and give it at least 30 mins. If the top is browning too fast, move to the bottom of the oven.
Could always skewer check it - clean skewer in the middle means cooked (I use a metal BBQ one).

oh my goodness! a village fete? My baking efforts are a bit lamentable suzy. Here's the recipe . shall i insouciantly bung in a loaf tin?

Bung it in
you are lining it with baking parchment first aren't you

Looks very nice I shall be bookmarking that myself

It does look nice doesn't it? and simple. Yes i've got baking paper so it'll be lined.

thanks everyone for your comments, very helpful as always.

Well, we'll all have a slice when it's done (and I'd like a cup of coffee with mine too) please.

no problemo