Cake Cooking Time: Burning on outside - raw in the middle
This might have something to do with the amount of oil in your recipe. There is a lot of liquid - traditional pound cakes are traditional, but that doesn't mean that they're a good ratio. 

Reduce ratio of oil to at least 1/4 and experiment from there - another factor is the type of oil that is being used. Certain types and qualities of oil have lower smoking points, and so burn at a lower temperature. I have tried recipes that use no oil (fat) whatsoever and remain successful. 

Do you use any leavening agents? Baking powder/baking soda? If not, I would add 2tsp baking powder and 1/2tsp baking soda. As well as a pinch of salt.

Experiment by reducing the oven temperature to 160C or 325F, cook for an additional 15 - 20 minutes. To test done-ness, the traditional toothpick method is good (putting a toothpick into the thickest part of the cake and removing to check for crumb - crumbs mean more cooking) otherwise; if you press lightly on the surface of the dough and it 'springs' back, as well the cake should have pulled away from the outsides of the pan (I am a pastry chef and find this method most helpful).

If you continue to have difficulty, get that oven checked out.