Here at Kent & Fraser, knowing exactly what’s in our food and where it’s come from is really important to us. We would like to eradicate additives and abolish e-numbers … and rather than load our cakes with processed sugars, we are always on the lookout for natural ingredients that are “naturally sweet.”

… you may be amazed at just how many fruit and vegetables are complimentary to baking naturally sweetened cakes, biscuits, cookies and shortbread.

So when we think our products would benefit from a bit of sweetening up, we don’t just buy them roses, we start going through our ‘tasting notes’ for fruit and veg. Our Carrot Cake (surprisingly) is sweetened by loads of fresh carrots, our award-winning Double Chocolate Cake is sweetened and moistened by a devilishly clever mix of beetroots and prunes — and our Coconut, Lime & Mint Cake wins the “Oh my!” prize with the crafty and delicious addition of sweet and perfect parsnip!

Prunes and raisins (just so you know) are great to bake with, as not only do they add natural sweetness, they also have ‘magical’ properties (really!) that make cakes last that little bit longer.

Our cakes give retailers a 14-day shelf life, (our biscuits and cookies have up to 6 months shelf life), all without us having to use any preservatives or unnatural additives—and our cakes are also happy being stored in a fridge (but are truly much happier being eaten!).