Ginger Bakers was established in 2006 when Lisa began baking cakes from her home kitchen and selling them at the local farmer's markets. She decided to take a leap from her career as an art therapist into cake making following a move to the Lake District. With passion and creative drive, she worked tirelessly to create something with a difference and to make an impression on the growing vibrant local food scene. Cumbria was able to offer a wealth of fabulous ingredients, which are still an integral part of their recipes.
A delightfully moist warming ginger fruit cake laced with whisky.
Mixed Fruit 22% (Raisins, Sultanas, Vegetable Oil); Gluten-Free Flour (Rice, Potato, Tapioca, Maize, Buckwheat); Free Range Eggs, Salted Butter [Cream (Milk), Salt], Sugar, Peel (Orange Lemon Glucose-Fructose Syrup Sulphur Dixoide); Whisky, Ginger [Stem Ginger, Sugar, Water], Ground Ginger, Xanthan Gum, Raising Agent (Mono Calcium Phosphate, Sodium Bicarbonate).