Made with love
Moist, bold, brimming with juicy fruits and laced with a 63% overproof white Jamaican rum.
The Maker says…
When my mum, Vie, was alive, she was well-known for her scRUMptious cakes which were generously infused with the finest Jamaican white rum.
I decided to reproduce these cakes based on my mum's traditional recipe as a way of turning my loss into a legacy and ‘remembering, honouring and celebrating’ her for the generous and talented cake-maker she was.
Vie’s Jamaican Rum cakes are baked in an award-winning bakery in Kendal, Cumbria which has achieved “green certification”.
They are made with local, free range eggs and flour and are hand-wrapped using biodegradable, compostable, cellulose (cellophane) food grade bags, raffia and card.
They weigh approx. 600g, come whole and can be cut into 6 generous slices.
They are delicious served with rich creams, ice-cream, hot custard and cheese.
Shelf life is 6 months from production and the cakes last longer when removed from the biodegradable packaging and kept in air tight container. Store ambient.
Egg 14.7%, Margarine 13.6%, Dark Brown Sugar 13.6%, Black Treacle 12.2g, Sultanas 9.7%, Raisins 9.7%, P Flour 6.78%, SR Flour 6.78%, Red Wine 4.75%, Rum 4.07%, Mixed Peel 3.39%, Nutmeg 0.271%, Cinnamon 0.271%, Mixed Spice 0.271%
Room temperature; away from sunlight
Eggs, Milk, Sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million), Cereals containing gluten - including wheat, rye, barley and oats