Description
Give someone special a lovely surprise….drop a Christmas treat through their letterbox…..three gorgeous little festive cakes: An iced Christmas Cake, a Ginger Cake and a Chocolate Biscuit Cake decorated with gold leaf!
They are all handmade here at Moor Farm to Milly’s special recipe. They are baked and packed in a small wooden Panibois box.
Weight: Christmas Cake 330g/Chocolate Biscuit Cake 280g/Ginger Cake 170g
Size: 3 x wooden Panibois 12 x 10cm
Shelf Life: Christmas Cake 4 months/Chocolate Biscuit Cake & Ginger Cake 3 weeks
Iced Christmas Cake
Vine Fruit (34%) (Sultanas, Sunflower Oil), Eggs, Butter (Milk), Dark Soft Brown Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine), Icing (Sugar, Glucose Syrup, Water, Palm Oil (From a Sustainable Source), Humectant: Vegetable Glycerine, Emulsifier: Mono-and di-Glycerides of Fatty Acids, Stabiliser: Gum Tragacanth, Preservative: Potassium Sorbate, Natural Flavouring), Marzipan: (Sugar, Almonds, Glucose Syrup, Water, Invert Sugar Syrup, Preservative: Potassium Sorbate), Cherries (Cherries, Glucose-Fructose Syrup, Preservatives: Sulphur Dioxide, Acidity Regulator: Citric Acid, Fruit & Vegetable Juice for Colour), Black Treacle, Almonds, Whisky (2%), Mixed Peel (Orange, Lemon, Glucose Fructose Syrup, Salt, Preservative: Sulphur Dioxide), Lemon Juice (Lemon Juice, Preservative: Potassium Metabisulphite), Glaze, (Glucose, Water, Sugar, Gelling Agent: Pectin, Acidifying Agent: Citric Acid, Preservative: Potassium Sorbate). Edible Printed Icing: Water, Starch (Maize), Dried Glucose Syrup, Humectant: Glycerine, Sweetener: Sorbitol, Colour: Titanium Dioxide, Vegetable Oil (Rapeseed), Thickener: Cellulose, Emulsifier: Polysorbate 80 Flavouring: Vanillin, Sucralose.Edible Ink: Black: Water, Glycerol E422, Food Colouring: E151 E110, E104, Preservative: 1.2 Propandiol E1520. Magenta: Water, Glycerol E422, Food Colouring E122, E124, Preservative: 1.2 Propandiol E1520, Citric Acid E330. Cyan: Water, Glycerol E422, Food Colouring E151, Preservative: 1.2 Propandiol E1520, Citric Acid E330. Yellow: Water, Glycerol E422, Food Colouring E102, Preservative: 1.2 Propandiol E1520, Citric Acid E330.
Nutritional Data(per100g): 344Kcal/1452KJ, Fat: 10g of Which Saturates: 4.9g, Carbohydrates:59g, Sugar, 47g, Fibre: 0.6g, Protein: 3.9g, Salt: 0.25g
Ginger Cake
Ground Ginger, Wheat Flour, (Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine), Free Range Eggs, Butter (Milk), Dark Soft Brown Sugar, Black Treacle, Mixed Spice, Bicarbonate of Soda.
Nutritional Data(per100g): 302Kcal/1274KJ, Fat: 12g of Which Saturates: 7g, Carbohydrates:43g, Sugar, 15g, Fibre: 3g, Protein: 5.6g, Salt: 0.51g
Chocolate Biscuit Cake with Gold Leaf
Rich Tea Biscuits (23%) (Wheat Flour (Wheat Flour, Calcium, Iron, Nicotinamide, Thiamine), Sugar, Sunflower Oil, Glucose – Fructose Syrup, Barley Malt Extract, Raising Agents: Sodium Bicarbonate, Ammonium Bicarbonate), Salt), Dark Chocolate (14%) (Dark Couverture Chocolate, (Min.Cocoa 71%)(Cocoa Mass, Sugar, Fat- Reduced Cocoa Powder, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring, May Contain Milk), Milk Chocolate (14%) (Couverture Milk Chocolate (Min Cocoa 33.6%. Milk Solid 20.8)), Butter (Milk), Walnuts, Golden Syrup, Apricots (Apricots, Rice Flour, Preservative: Sulphur Dioxide), Cranberries ( Cranberries, Sugar, Sunflower Oil), Sultanas (Sultanas, Sunflower Oil), Edible Gold Leaf
Nutritional Data(per100g): 473Kcal/1976KJ, Fat: 27g of Which Saturates: 14g, Carbohydrates:50g, Sugar, 35g, Fibre: 3.9g, Protein: 5.7g, Salt: 0.53g
Allergy Advice: For allergens see ingredients in Bold
