We are now taking orders for Christmas 2016
"My fruit cakes are handmade with the best selection of dried fruit and nuts available, quality butter, flour, spices, brandy and free range eggs.
The fruit is soaked in brandy, in small batches, only 2 large cakes per batch. The fruit soaks for two weeks or more to allowing the flavours to develop. I then warm the fruit to absorb the brandy and spices are added. The cake is mixed by hand and slowly baked in a well lined tin.
Straight from the oven the top of the cake is drenched in more brandy, wrapped in tinfoil and a pure cotton cloth and left for 24 hours to cool.
The cakes are then carefully hand wrapped, sealed and placed in a cool storage area for a minimum of 3 months".
Jo Anson – Christmas cake maker