I have been successfully making cakes for over 40 years but now I have a fan oven my cakes are drier and just not as good. I am following the temperatures given for fan ovens in the actual recipes.
I tend to make various fruit cakes that require longer baking times at lower temperatures as these are popular in my family. Are fan ovens just not as good with this type of baking? My conventional oven is much smaller but I'm thinking of going back to that, even though there is insufficient space for air to circulate properly, as required for that type of oven when baking.