We never settle for second best when it comes to our ingredients. We add outstanding Lexia raisins and Vostizza currants to our fruit cakes, along with tamarind paste, cinnamon, nutmeg, allspice, coriander, cloves and mace. And, of course, we don’t forget the booze; in some of our cakes you will find Jamaican rum, brandy and a lacing of Olorosso cream sherry.
Only the finest unsalted butter goes into our premium buttercream and biscuits, while Madagascan Vanilla Extract- the best in the world- makes our vanilla sponges really sing. We freely use stem ginger, sticky black treacle and English marmalade in our recipes, while our icings are naturally coloured wherever possible.
At Fiona Cairns Ltd, we are constantly trying out new recipes, so you will always be able to find your favourites, new and old.
In 2012 we were delighted to be awarded a Good Egg Award, for our commitment to sourcing only free range eggs- a commitment we have honoured for 25 years. We believe that happy chickens make happy eggs- and the best eggs make the best cakes!