Cinnamon was brought to England in 1795 and since then cinnamon has become vital for many recipes. The apple and cinnamon flavour combination is a great example of this.

In our cake we use the apple and cinnamon flavour because of its popularity in England. It is achieved by using dried apple pieces, natural apple flavouring and ground cinnamon as well as sultanas to add some texture and extra flavour.

Generous amounts of apple pieces are sprinkled to decorate the top of the cake. When they are cooked they almost melt which adds another dimension to the cake.

Apricots have been used in England since 1542 after Henry VIII's gardener brought apricots from Italy to England.

In our cake we use plump, juicy chopped apricots which adds a lovely texture to the cake and it evenly distributes the flavour throughout the cake. Whole apricots and raisins are used on top of the cake which makes the cake look fabulous once it has been wrapped.

The town now known as Kings Lynn was, in medieval times, called Bishop's Lynn. This is because it was taken under the wing of the Bishop of Norwich in the late 11th century, one of the earliest of new towns that took place between that time and the mid-13th century. When Henry VIII took over the lordship of the town it was renamed King's Lynn.

Our Bishops Lynn cake is a rich fruit cake full of lovely juicy dried fruit which keeps the cake moist and stops it from drying out. The cake is decorated with a light sprinkling of flaked almonds and a line of plump shiny cherries.

As well as the dried fruit, the cake contains spices which gives the whole cake a new dimension.

Topped with a sprinkling of flaked almonds our Cherry and Almond cake has a delicious almond flavour. It is filled with juicy red cherries making the classic flavour combination of cherry and almond.

This cake is also full of fruit which keeps the cake rich, moist and gives a unique texture to each slice. We use a natural almond flavouring to give that noticeable nutty flavour. Juicy red glace cherries give that nice cherry flavour and a slight bite.

If you like Bakewell tart you will like this cake! as it has the same flavour combination of that classic cake.

Walnuts were never commercially grown in England but 'Californian walnuts' used to be known as 'English walnuts' as English merchant marines transported the product for trade to ports around the world and they became known as 'English Walnuts'.

We use chopped dates and good quality walnuts to give this cake a real crunch combined with a sticky texture from the dates.

Dates and sesame seeds are sprinkled on the top and this enables to decorate and preserve the cake. The sesame seeds give the cake an extra crunch and enhances the flavour. The seeds also give a personal twist to this traditional British recipe which makes it unique.

Lemon is a very popular flavour in our range of cakes. The reason for this is the natural Sicilian lemon paste, lemon oil and the good quality of lemon peel that goes into the cakes. This gives the cake a great lemon zing and a bit of a bite!

The lemon cake is a simple looking cake, there is no decoration but it is our best seller! It is the simple look and flavour that makes this cake great.

This cake also has lovely sticky, gloopy golden syrup which adds to the nice sweet flavour and also makes the texture slightly sticky and less crumbly so you can eat it on the go (without making a mess!)

Marzipan cake is a fruit cake bursting full of marzipan. Two rolls run through the middle of the cake creating a wonderful melted marzipan centre.

Originally eaten for Easter and Christmas and was originally made for the middle Sunday of Lent as this was when the 40 day fast was relaxed.

We found that our customers love this cake throughout the year and it is one of our most popular cakes.

The cake is decorated with flaked almonds, brazil nuts and halved cherries. The brazil nuts are displayed in almost a flower shape with the cherries dotted in between and the flaked almonds sprinkled all over the cake. This makes the cake look perfect for Christmas and Easter.

It is also thought that a loose translation of the marzipan cake is 'A cake that was intended to please'.

This is one of the favourite fruit cakes in our range as it is packed full of fruit and spices to make it a rich fruit cake.

For fruit cake lovers this is a perfect cake because it contains sultanas, raisins, glace cherries and mixed peel.

The top of the cake is sprinkled with chopped orange and lemon peel. Once cooked, the cakes are decorated with halved glace cherries. The cherries keep their beautiful red colour and enable the cake to have a delicious texture. Mixed spice is added as it blends nicely with the dried fruit.

This Mixed Fruit cake with a cup of tea are the perfect combination. You could even spread a thin layer of butter.

This moist orange cake is made with Brazilian orange oil which has a real tang and a zing.

It is topped with crunchy orange peel which you will also find inside the cake. This gives a beautiful texture and a lovely fully packed orange flavoured cake.

This is one of the few cakes that does not contain dried fruit. The citrus flavours it makes a refreshing cake to enjoy in the summer. Alternatively, it makes a great Christmas cake as it has that warm festive feeling to it.

We are proud to say that our Plum Cake is one of the only ones to contain plums in the country.

Our plum cake is packed with real dried plums which isn't always the case in modern plum cakes because of the introduction of currants and raisins.

Below is a quote from the book "A Slice of Britain" by Caroline Taggart:
"The tasty Real Norfolk Plum Cake actually contains plums, the only one I'd found anywhere in the country that did. As far back as the 16th century, 'plum' has been used in culinary contexts to mean 'currants or raisins', which of course are dried grapes and are what most other so-called plum cakes contain".

This cake is topped with whole walnuts and looks sensational once glazed. It gives a beautiful shine to the walnuts and makes the moist.

This cake contains ground ginger which gives the cake a slightly hot flavour.

As well as ground ginger we use crystallised ginger pieces on top of the cake which adds a real kick. The ground ginger also gives the whole cake a deep, dark colour which adds to the character of the cake.

This cake contains golden syrup giving a sticky and moist texture as well as sweetness. This counterbalances the heat of the ginger.

The Threshing cake comes from a traditional farmers wife recipe and was baked during the threshing period.

Threshing was the busiest time of the year for farmers, they had to gather grain and store it to be used in the winter. It was a time for hard work, good food and fellowship. During this period, the farmers neighbours and relatives would come together and lend a hand, in particular helping the family prepare meals. All the food was freshly baked by the women and the ingredients such as vegetables were hand-picked in the morning.

This cake was an afternoon treat and it was specially designed to satisfy the farmers hunger and keep their energy levels up so they could finish off the long days.

The young girls who were working on the farm would take a horse and carriage to the farmers in the fields and serve them the cake and a hot drink.

The Threshing cake is known by different names to different people –
Throshing, Thrashing or Threshing.

"Throshing as we say in Norfolk!"

Norfolk is traditionally re-known for its old vinegar cake and we are one of the only bakeries to produce this cake.

When first looking for a supplier of traditional Norfolk vinegar cake we found that nobody was making or selling it and so we decided to make our own. This was the first of many flavours in our range of cakes and because of it we started the Norfolk Cake Company.

The aspect that makes this cake unique is the chemical magic that the vinegar and bicarbonate of soda produce creating air thus giving lightness to the cake. The combination is probably given to the fact that it had its main revival during WWII when raising agents were not used. The vinegar cake is made without the use of eggs and it is thought that the reason for this is at the time the cake was made when hens were not laying and so the recipe doesn't contain eggs.

This cake is a perfect alternative to those who suffer with high cholesterol or egg intolerance.

One of the latest additions to the range but already a best seller the Walsingham honey cake, has a lovely fruit flavour and is topped with whole almonds.

Using the traditional Walsingham honey helps to keep the culinary heritage of traditional Norfolk foods. Norfolk is renowned as a county that uses honey in its traditional recipes.