Description
[toggle title=”What’s the shelf-life of this cake?”]Our cakes are freshly baked (unless you request a matured cake, see below for more info), giving you at least 9 months of storage time. As with any traditional fruit cake, the taste and texture will be retained, not diminished, over time.[/toggle]
[toggle title=”What’s depth of the cake and can I request a different depth?”]
Our cakes as a standard depth of 2.5 inches. When covered in marzipan and icing this gives a 3″ tall cake which is the usual for most wedding, christening and christmas cakes. If you require a different depth, please contact us and we will bake this to order.[/toggle]
[toggle title=”Is there any alcohol in the cake?”]
We use a light sherry in our fruit cakes. [/toggle]
[toggle title=”Can I feed the cakes (alcohol) myself?”]
Yes, if you’re using our cakes to decorate a Christmas cake for example, we recommend you ‘feed’ the cake with brandy approximately every two weeks to one month, until you’re ready to decorate and eat it.[/toggle]
[toggle title=”Can I mature the cake myself?”]
Yes of course. Unless you request otherwise, we’ll send you a perfect, freshly baked cake which you can mature yourself for up to 9 months.[/toggle]
[toggle title=”Can I you send me a cake which has already been matured?”]
Yes. We keep a rolling stock of cakes from fresh to 6 months mature. Please specify that you would like a matured cake when you check out and we will do our best to provide one. Please note that availability of mature cake depends on stock so is not always possible.[/toggle]
[toggle title=”What makes the cake so moist and tasty?”]
We use black treacle and dark molasses to ensure the cakes stay moist and don’t lose any of their gorgeous taste or texture if you choose to mature them.[/toggle]
[toggle title=”What gives the cake it’s dark, rich appearance?”]
It’s the black treacle and molasses which give the cakes their luxurious colour and balanced flavour.[/toggle]
[toggle title=”Are the cakes suitable for vegetarians?”]
Yes. We do not use gelatine in our cakes.[/toggle]
[toggle title=”Are the cakes suitable for vegans?”]
No. We use real butter and free range egg in our cakes.[/toggle]
Alex Makkonen –
If youre strong enough to pick it up youre doing better than me! Brill fruit cake but I did find it a but rich for me
Donna Cartwright –
Fab!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!