If I want to split one large christmas cake mix into two....

[OhYouBadBadGhostie]

What size tins do I need and how much would I reduce the cooking time? Original cake mix is traditional fruit - 8" (20cm)

Thanks :)

ok, used brain and worked out I need 6" tins. But how long to cook?

good old Delia gives the answer

oh well thread might help anyone else wondering!

Being the only one in the house who actually eats Christmas Cake I was also wondering about scaling down and what effect that would have on cooking times - so thanks for that link, OYBBG!

I enjoy making the cake - but all that wrapping the tin in greaseproof paper is such a pain - the stuff is so crinkly and won't stay put - it's at that point I'd happily call in the servants to take over [hgrin]

I know exactly what you mean. I have taken to do the wrapping the day before so I can approach the cake in a more zen like manner (good point, do I have any non melty string in the house?)

I usually make one big square christmas cake, feed it as normal, then cut it into two oblongs for icing. That way it's easy to reassure myself that it did actually cook all the way through (!), plus it's also easier to slice and somehow less daunting - my parents are the only committed fruitcake consumers in my family, and even they used to flag about a third of the way through. I'd find the hacked-up remains lurking at the back of the cupboards in October the next year.