© 2009 Fresh Eric’s Cake Co

Our best seller - by miles!

Packed full of carrots, coconut, pineapple and spiced with cinnamon.  It’s named after Jeanette’s gorgeous best friend ‘California Kathy’.

We like to think this all-American carrot cake recipe brings on thoughts of sun, sea, sand and good times. Just what we need in good old GB.

A fine lemon cake, made with freshly squeezed lemons in the cake and the icing. An American recipe, so more dense and more moist than the traditional English lemon sponge.

Real, 70% cocoa solids Belgian chocolate, all natural, premium quality vanilla extract and slow, careful mixing are the secret of this cake. The American’s would call it a ‘Devil’s Food Cake’, but we’re not sure the Brits understand irony enough for that so we stuck with ‘Chocolate Fudge’.

A really rich, buttery lemon cake, drizzled with fresh lemon syrup, and packed with crunchy poppy seeds. The tezture is moist, rich and buttery. Less intensely lemony than our other lemon cake, but equally delicious.

A classic British recipe, done the Fresh Eric’s way. We make our own coffee syrup by boiling down fresh Espresso grounds and sugar for - well, a long, long time! The syrup infuses the cake and the icing. Needless to say it’s full of walnuts. That’s why Jono Coleman on LBC radio was able to say: “Wow, it tastes like coffee. And it’s got nuts in it.” High praise indeed.

We got this reciep from an old family friend, who found it in an old ‘Peace Corps’ recipe book, given to adventurous students in the late 60s to take with them on their charitable adventures. We can only hope they were posted to placed with ample supply of over-ripe bananas, butter and dark brown sugar.