Help! Advice needed about making cakes in a loaf tin!

[edwardcullensotherwoman]

I bought a loaf tin to make a birthday cake for ds, but suddenly ad an awful memory of making a sponge cake in a loaf tin about 14 years ago - it looked cooked but when I turned it out all the mixture poured out of the middle!
How can I avoid this happening again? DOes anyone have a recipe I can use or know how I should adapt the cooking time/temp/quantities of, say, a fairy cake recipe so it'll turn out right? TIA

No expert at all but I always do 6 oz flour 6 oz butter 6 oz sugar and 3 eggs as basic for a loaf tin . If not using self raising flower you might need to use a bit more baking powder than you usually would for fairy cakes.

To test whether its cooked put a skewer in the middle and if it comes out clean its cooked all the way through. Also if you prod the top a bit with your finger it should bounce back. Put it in the middle of the oven at about 180 to avoid the burnt top / uncooked middle issues Hope this helps or proper experts come along!