I frequently find that the times and oven temperatures given in cookery books are insufficient.

e.g. Delia's Carrot cake : Specified time/temp = 34-40 minutes at Gas 3 (325 degrees F) A friend and me both find 60 minutes plus is required.

e.g. Gary Rhodes Malt Loaf : Specified time/temp = 1 1/4-1 1/2 hours
at Gas 1 (275 degreesF) I found some 2 hours plus is required.

In my case I have used an oven thermometer to check the temperature before putting the cake into the oven.

Does anyone else ever have this problem.

Thanks,

Allen

All ovens may vary. That is what most modern cook books say. I find that my carrot cake needs an hour, with close watching because the contents are quite dense, i.e. grated carrots and brown sugar, raisins, etc.

Yes, good idea about the oven thermometer. I have an electric oven (which I hate),

Baking a cake is not an exact science, mr. cook. We experienced cooks know this about anything we bake, broil, fry, steam, fricasse, etc.

Ms tick

I unfortunately also have an electric oven, but if I am following a recipe (unless it's my own) I keep an eye on things, because ovens do vary.

I don't use a thermometer, I know when things are done by looking, unless it is a very large piece of protein.:)

It also depends on altitude. Everyone forgot that one. The higher the altitude the longer stuff takes to cook. If you were baking a cake at sea level versus Denver it would take less time. Also gas is trickier then electric. I've baked with both gas and electric and I prefer electric as gas actually brings in moisture into the oven and electric does not do this.