Please help me understand about cooking times/temperatures for reduced quantities of cake batter

[whiskyowl]

I have a tried and trusted recipe for Christmas cake (link below). However, it makes a mahoosive cake!

I would like to divide the amount in half and make two smaller cakes for two relatives who live alone and can't manage a huge one!

How do I adjust the cooking times to make sure that these aren't under- or over done please?

www.irishexaminer.com/lifestyle/foodanddrink/darinaallen/darina-allens-christmas-cake-with-toasted-almond-paste-76853.html

Just bumping for you, as I've like to know if there is a formula.

I mean, with Christmas cakes, I'd be inclined to make my normal sized on, and just cut it into 2 rectangles. Also, with Christmas cakes - I think it would be non too disastrous to guess, as they cook for so long at such a low heat.

I'd love to know if there is a formula for a sandwich cake turning into a tray bake or the other way round though .

That would be a brilliant plan back, but for the fact that I only have round tins!

There must be a way of working this out, right?

Ah!

You'd have thought so.... hopefully someone will be along soon.