Wheat Flour, Sugar, Crystallized Stem Ginger (19%) (Ginger, Sugar, Preservative (Sulphur Dioxide)), Vegetable Margarine (Palm Oil, Rapeseed Oil, Salt, Water), Ground Ginger, Vegetable Glycerin, Apple Juice From Concentrate, Raising Agent (Diphoshates, Sodium Bicarbonate), Rapeseed Oil, Preservative (Potassium Sorbate), Glaze (Sugar, Water, Glucose Syrup, Gelling Agent (Pectin), Citric Acid, Acidity Regulator (Sodium Citrates))
Contains: Wheat, Sulphur Dioxide. May Contain Traces Of Soya, Nuts.
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Stem Ginger Cake
PRODUCT CODE: FS28447
Product description
This Riverbank Bakery stem ginger cake is a hand-finished fruit cake made with crystallised ginger and topped with crystallised ginger pieces. With warm spices it might make a great alternative for Christmas for those who aren’t so keen on traditional Christmas cake. It is made with apple juice and contains no egg or dairy, making it suitable for vegetarians, vegans and those with lactose-intolerance.
Allergen Advice
Delivery Information
We pride ourselves on the freshness of our produce, so all Food Hall items are sent by a 24 hour delivery service (by Parcel Force Next Day) at a cost of £9.95. Please place your order before 11am Sunday – Wednesday. Orders will then be despatched the next working day. Deliveries are made Tuesday-Friday, so orders placed on Thursday, Friday, Saturday and Sunday will be despatched on the following Monday. Available to UK customers only.
Please note: It is not possible to order Food Hall items and clothes or gift products together. Please place a separate order for Food Hall products.
Click here for full delivery information.
Please note: there is a minimum order value of £50 for all Food Hall purchases.
Please note: It is not possible to order Food Hall items and clothes or gift products together. Please place a separate order for Food Hall products.
Click here for full delivery information.
Returns
We are unable to accept items returned from the Food Hall.Please note: there is a minimum order value of £50 for all Food Hall purchases.
