[Poolfield2]

I'm making cakes for a church fete and I know that loaf tin size cakes always sell better than big round ones or tray bake ones.

I make a lovely traybake sticky ginger cake about 4cm thick which cooks at 140C for 40 mins, how do I adapt the cooking time to make a deeper loaf tin shape? Is it a longer slower cook?

[ANHBUC]

Here are some recipe links which may help.  They seem to bake in a hotter oven 170 to 180 degrees for 50 to 60 minutes.

http://uktv.co.uk/food/recipe/aid/608962

http://joannasfood.blogspot.com/2009/10/sticky-ginger-loaf.html

www.lurpak.co.uk/recipes/recipe/sticky-stem-ginger-loaf-with-/

[Poolfield2]

Thank you!

I've got a couple of barabrith in the tins now so I'll have a go later.

[hamstergbert]

I tend to boost the temperature by 20 degrees and extend the cooking time guess to the original plus about half again when hitting the loaf tins.  The key though remains the skewer test starting a good ten mins before supposed end!

I did hear the suggestion that for madeira based cakes I should boost the time as above but boost the temperature for thirty degrees to start with but after the first third of the cooking time throttle it back to ten degrees above the round cake recommended temp - but personally not given it a try yet.

(I mostly use the oven non-fan when doing my cakes)

[mumofstig]

The start higher and then lower temp is what you do for thick wedding cakes, so seems a reasonable idea.................but

I have to admit that I don't alter my temps at all for loaf tins, just test with skewer and carry on cooking till done 

[Lewjam]

I always just test with a skewer and increase at a lower temp/standard.  Increasing the temp can lead to excessive browning

The top 10mm dosnt know if there is 1 inch or 20 below it.

Lew

[Poolfield2]

To make sure I had at least one successful ginger cake, I made a tray bake first and now I'm off to try the loaf tin one.

Thanks for all the replies