November Ginger Cake

A warming, spiced cake moist with treacle, muscovado sugar and ginger. The cake’s spices are supplemented with Groobox seasonal parsnip (sounds odd but it works!). The cake is topped with a lemon glace icing and candied ginger.

Ideal for enjoying with a hot cup of tea after a chilly autumnal walk.

Our cakes are made to order in the Groobarbs Field Kitchen by Kate, our baker. They are produced from seasonal and local products and are free from ultra-processed ingredients.

Storage: Please remove from packaging and store in an airtight cake tin.

Ingredients:

Cake: Wheat Flour, Butter, Soft Brown Sugar, Treacle, Golden Syrup, Butter, Free Range Cheshire Eggs, Parsnip, Ginger, Cinamon, Nutmeg.

Decoration: Glace Ginger (Ginger Root, Sugar), Sugar, lemon juice.

Allergens used in our bakery: Our cakes are baked in Groobarbs Field Kitchen where a diverse range of meals and cakes are produced. Common food allergens used in our kitchen include: cereals containing gluten, eggs, milk, mustard, peanuts tree nuts, fish, sesame and soy