have just checked the instructions in my slow cook book and it says....Cakes and tea bread may be cooked in a cake tin. Cover the tin tightly with aluminium foil, allowing room for the cake to rise. Surround with boiling wateer like a steamed pudding and cook only on HIGH. Cakes should never be cooked without adding water.The result will not be as crisp and brown as oven-baked but icing or a jam glaze will disguise this. Chocolate cakes look attractive without icing.