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Kiya, Gas Mark 5 on an electric oven is 190 degrees C or 375 degrees F or on a fan assisted oven it is 160 degrees C. but that is onlt to pre-heat it for about 20 minutes. Remember to knock it down to below half of that for the actual baking time of 1.5 to 2 hours
I found the Oven Temperature Conversion Chart that came with my cooker........ you were spot on with everything apart from my Electric Fan Oven says on the chart 170 degrees C but, we wont argue about such a small thing I'll just set it between our temps.............oh & to remember to put down temp to about half......... wish me luck
Sorry H, a bit slow this morning. But as all your kitchen expertise was SO convincing I took you at your word.
But back to the kitchen, I have said before it is out of bounds to me but I am called upon for the techie stuff like calibrating the oven temperature. We use an electric oven and the dials may not be too accurate so I check the accuracy with an oven thermometer. Worth doing if you want consistent setting with you baking....
Just another interesting, I believe, cross cultural but both you and Horus referred to what you baked as a 'cake' yet it was rectangle. Here a cake has to be round or square and anything rectangle a loaf although sometimes the loaf shape is simple called "a slice" too......
Well done Kiya that looks excellent : I bet there will be no stopping you now
If it tastes as good as it looks I can't see it lasting very long, mines gone already, my daughter made short work of some and I finished the rest and as you said, no point in cutting thin slices. I am giving you a 10/10 for that one Kiya. I'm off shopping today so who knows what delight I may dream up
LLL, regarding the shape I suppose it's just another cultural thing, we often have 'cakes' in what you would call the loaf shape, for example Date & Walnut and Ginger Cake always seem to be in the loaf tin shape. We tend to make the more softer cakes such as sponges in round tins although there is no hard and fast rule and to be honest that loaf tin I used just seemed to suit the cake I was making. I think the other consideration is how it will be sliced, a firmer cake like this one will cut more like bread and hold its shape whereas a sponge cake would fall apart so is better as a flat round or square shape and cut in wedges.
Horus wrote:You are entirely correct in your assumptions Grandad, I am very keen on calorie control, for example a quarter of my dinner plate sized Creamy Chicken & Mushroom pie comes in at an unbelievable 1.2 calories including vegetables!
Horus. I do not believe you and have the feeling that soon you will be a very fat person -
Yes it is a bit far to travel for a slice of cakke LLL
Anyhow I decided to make a Date & Walnut cake this afternoon and just to go against convention I made this one in a round tin instead of a loaf tin. I only had a 9" tin available rather than an 8" which would have been more suitable as it would have been a tad thicker, however as it happened it turned out OK and was of a decent thickness and only 3 calories per slice.
By the way if you are wondering about the hole in the centre, well I forgot what time I put it in the oven and had to resort to the old 'hot skewer' method to keep testing if it was cooked.
You have started something with him now Kiya, he will expect it every time he looks in the pantry.
I have lined up my next few cakes which I will bake over a couple of weeks, no point in doing too many as there is only myself to eat them (no bad thing ) other than visitors and family, actually thinking about it they are getting more of it than me, things will have to change!
So it is going to be a Cocconut Cake, a Victoria Sponge with Apricot Jam filling and a heavy Mixed Fruit cake over the next few weeks.
Horus wrote: and a heavy Mixed Fruit cake over the next few weeks.
I wish you lot would shut up.....especially as I am not eating any cake or biscuits at the present time.
Horus I would infuse that lovely sounding fruit cake with something from the drinks cabinet and then let it mature.......until Christmas.......Oh Damn! I have said that 'C' word SO early
Damn it!! he's off with the last slab too, now he's at the gym playing badminton, I think I might have to go with him at this rate.
Oh Horus did you have to mention coconut, I love it Victoria Sponge I was thinking about too, but, changed my mind, now it is a Spiced Honey Cake, maybe tomorrow
Grandad pleeeeeaaaseeeee don't mention the " C " word again, I'm just getting over a wedding & trying hard to get the bank balance to grow
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you were nearly spot on 
: I bet there will be no stopping you now 
will take time to put em all in order then choose what to do next 
and had to resort to the old 'hot skewer' method to keep testing if it was cooked. 
) other than visitors and family, actually thinking about it they are getting more of it than me, things will have to change!
