Maple and Pecan Cake
A scrumptious maple and pecan cake that has a perfect blend of sweetness and nuttiness for any occasion!
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Leave your worries behind with one bite of this maple masterpiece. Oozing with lashings of rich maple syrup, this delicious golden Sponge is not just infused, but soaked with the stuff! Don’t worry, though; this moist cake does not flop when it comes to texture; we've loaded it with pecans so plump and crunchy, they'll make you go nuts for more! And the best part? No refined sugar, can you believe it?!
Ingredients & allergens
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Ingredients & allergens
Maple Syrup, Self Raising Flour (Wheat), egg, Vegetable Fat: Palm; Vegetable Oil: Rapeseed; Water; Salt; Natural Flavouring., Vegetable Oils: Palm, Rapeseed; Water; Salt; Emulsifier: Polyglycerol Esters Of Fatty Acids; Flavouring; Colour: Annatto, Curcumin., Pecan Nuts.
ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.
Storage & Care
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Storage & Care
GET THAT SWEET SPOT
Buttercream loves a gentle warm-up, and brownies need a little patience to reach their soft, gooey magic. Our bakes have been chilling in transit and need time to be their best so if your sponge is a little dry give it some more time.
ROOM TEMP, BEST TEMP
Let your bake rest in their packaging for up to 12 hours or when it reaches room temperature. It will then be at its full, fluffy glory. Cake is always at its best when it’s cosy, not chilly.
KEEP IT FRESH
Pop leftovers in an airtight container and store somewhere cool and dry... no fridge chills or sunbathing, please! Keeping them at room temperature keeps your bakes soft, gooey, and full of joy.
FREEZE FOR FUTURE JOY
Celebration postponed? Wrap your cake carefully and freeze for up to six months. When you’re ready, thaw at room temperature to bring back that soft, fresh-baked magic you love.


