Sometimes the old fashion ways are best, especially when it comes to baking our traditional rich fruit cakes using our special recipe that is over 200 years old.
We carefully weigh out our premium ingredients including English butter, dark muscovado sugar, fresh local free range eggs and handfuls of plumpcious vine fruits. We then slowly cook and allow to cool before feeding with a little brandy.
No wonder our rich fruit cake won a Taste of the West Gold Award in 2012, something we are very proud of.
To be enjoyed any time of year and will last a good 6 months, that’s if you can keep your hands out of the cake tin. Perfect for wedding cakes too.