Making two smaller Christmas Cakes
I make the classic Christmas cake every year. It is gorgeous but I end up eating most of it as my Portuguese husband generally has 1 slice and that's it. (Poor him, but pity my ever expanding waistline). So this year I want to divide the mix in 2. I will take one to Portugal to his cousins and keep one for us. What size tins should I use and for how long should I cook them? PS Portuguese 'bolo ingles' is a fruit cake nothing like as nice as our fruit cake.