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 tangy fruit cake rich in whisky and orange. Made with Lakes Distirllery Whisky
Mixed Fruit (35%) (Raisins, Sultanas, Sunflower Oil): Peel (Orange Lemon Glucose-Fructose Syrup (Sulphur Dixoide)); Apricots (8%) (Sulphur Dioxide); Butter, Sugar, Free Range Eggs, Flour (Wheat Flour, Calcium Carbonate, Thiamine, Niacin, Iron), Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate Cornstartch); Whisky 9%, Mixed Spice, Oranges, Orange Oil, Glaze (Apricot, Glucose Syrup, Citric Acid, Pectin, Potassium Sorbate).