Um .. you really dont have to cream the fat and sugar ... if you use an electric mixer, bung sifted flour, sugar and broken up fat - and any other additions in, then the eggs and liquid. Then mix until it changes colour - scraping the sides down as you go. The thing to remember is that the raising agent (baking powder, self-raising flour, whatever) starts to work as soon as it is wet, so make sure you dont take too long between mixing, putting in the pan and putting it in the oven. (ie have everything ready to go before you add liquid and start mixing.)
Cake making doesnt have to take many spoons .... except measuring spoons of course :)
(In fact, over-working the creaming stage damages the effect the egg has in building the matrix with the flour ... so quick machine mixing is potentially more effective.)
You possibly had your oven a little hot - the consistently brown edge all round the cake slice and the crack are indications that the outside cooked a little quicker than the inside - and did you succumb and open the oven door to check it at some point? The cooler air can cause cracks too. However, this looks like a classic madeira cake - which is meant to crack.
Not all ovens are consistent in their temperature control - you have to work it out over number of usages. If its a new oven (ie this century) you shouldnt have to turn the cake - it should cook evenly ... this again is something you learn by trial and error.
And I can make a whole meal of bowl scrapings .... :) Its the best bit. (um .. the kitties will like it too, if they discover it, so take care :) choccie cake - I once had a cat eat the top off a chocolate cake left to cool ...)
(I will put my cooking-teacher mother back in her box now .... brainwashed I am!)
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Um .. you really dont have to cream the fat and sugar ... if you use an electric mixer, bung sifted flour, sugar and broken up fat - and any other additions in, then the eggs and liquid. Then mix until it changes colour - scraping the sides down as you go. The thing to remember is that the raising agent (baking powder, self-raising flour, whatever) starts to work as soon as it is wet, so make sure you dont take too long between mixing, putting in the pan and putting it in the oven. (ie have everything ready to go before you add liquid and start mixing.)
Cake making doesnt have to take many spoons .... except measuring spoons of course :)
(In fact, over-working the creaming stage damages the effect the egg has in building the matrix with the flour ... so quick machine mixing is potentially more effective.)
You possibly had your oven a little hot - the consistently brown edge all round the cake slice and the crack are indications that the outside cooked a little quicker than the inside - and did you succumb and open the oven door to check it at some point? The cooler air can cause cracks too. However, this looks like a classic madeira cake - which is meant to crack.
Not all ovens are consistent in their temperature control - you have to work it out over number of usages. If its a new oven (ie this century) you shouldnt have to turn the cake - it should cook evenly ... this again is something you learn by trial and error.
And I can make a whole meal of bowl scrapings .... :) Its the best bit. (um .. the kitties will like it too, if they discover it, so take care :) choccie cake - I once had a cat eat the top off a chocolate cake left to cool ...)
(I will put my cooking-teacher mother back in her box now .... brainwashed I am!)