I made two of Nigella's Spruced Up Vanilla Cakes yesterday. One was the vanilla cake and the other was the variation with cinnamon, ginger and cloves. The vanilla one was fine but the other came out with veins of what looked like uncooked mixture. I baked it for the recommended times at the right temperature. Is there any other way of ensuring this cake comes out the desired way? I did use a Bundt tin.
There is very little difference between the basic vanilla version of the Spruced Up Vanilla cake (from Christmas) and the spiced version of the cake and the addition of cinnamon, ginger and cloves would not be the source of the problem. If there are several thin streaks in the cake then it is most likely that the batter was not quite mixed thoroughly. If the cake batter is made in a food processor then you may need to stop the processor once or twice and scrape down the sides of the bowl with a plastic spatula. If the cake is made with a freestanding mixer then it is most likely that the dry ingredients were not quite fully folded in.
If the uncooked mixture is one band around the cake then the cake is underbaked. Make sure that the oven has properly preheated before you start to make the cake and check with a skewer or cake tester after 45 minutes. If the tester comes put clean then the cake is done, if not bake for another 5 minutes and test again.