cake baking

My method would be this: make the cake dough, look at it, judge whether it will be sufficient for your loaf tin. If there is too much, chuck the remainder into a small tin and eat it yourself as a bonus.

According to my Ancient but reliable Good Housekeeping Cookery book 1 x 8” round cake tin is equivalent to 1 x 7” square tin. A loaf tin would be different, however, because of depth so I think you can either do what Baggs suggests or find another recipe which maybe another GNetter might have and post.

I think your quantity for 2 x 8" tins will fit in a 2lb loaf tin. I do this all the time. The only change I make is to lower the temperature slightly and give longer. Good luck!

This should help:

www.dovesfarm.co.uk/recipes/how-to-change-cake-tin-sizes

I have a recipe for a coffee and walnut traybake cake, which is excellent. Makes a biggish cake which can be cut into squares/oblong. Have used for various events and always disappears quickly. Can post recipe if interested

Please doFarmor15 . I can’t have enough good cake recipes ?

If you can't read recipe, PM me and I'll send. It's got a strong coffee flavour, so could reduce amount if preferred. I like it better than some of the insipid cakes you buy, which look lovely but taste of nothing.
Icing is very easy- no beating required. I usually don't use it all but keep in fridge for next time, or put on buns.

Also freezes well. Because it's in squares, I often freeze in lots of 3 or 4 in small boxes so can take out if I fancy a piece or someone calls

Thank you! I can read the recipe well. It occurred to me after I posted that maybe a traybake would be better, so this is excellent.
Thank you also for the doves farm link, which will be useful

I shall toast you all when I cut my own square!

Thanks for this. We have family coming over this weekend so I will try it out.?

Thanks again! Very successful

Glad to hear it Nannarose. It was a recipe I found in a newspaper a few years ago.